Cheesy Stuffed Mushrooms
Mushroom caps filled with creamy garlic and herb cheese and baked under a golden, crunchy crumb topping.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Stuffed mushrooms are the bite-size appetizer that always looks elegant on a party tray. Tender white mushroom caps hold a creamy filling of cream cheese, Parmesan, garlic, shallot and parsley, and a buttery panko and cheddar topping bakes into a golden, crunchy crust.
Nothing goes to waste: the Thermomix® TM7™ chops the mushroom stems with the garlic and shallot and sautés them until all their moisture cooks off, then mixes them with the cheeses into a smooth filling. The oven does the rest in about 20 minutes.
Made in the Thermomix® TM7™
Cheesy Stuffed Mushrooms
Makes: 24 stuffed mushrooms
- Prep20 min
- Cook30 min
- Total50 min
- Serves6
Ingredients
For the mushrooms
For the filling
For the topping
Instructions
- Heat the oven to 190°C (375°F). Wipe the mushrooms clean with a damp paper towel, pull out the stems and keep them. Set the caps hollow side up on a baking sheet lined with parchment paper.
- Place the Parmesan in the dry mixing bowl and grate 10 sec/speed 10. Add the parsley and chop 3 sec/speed 7. Transfer to a small bowl.
- Place the mushroom stems, garlic and shallot in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides and add the butter and oil.
- Place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 6 min/120°C (250°F)/speed 1, until the liquid from the mushrooms has cooked off.
- Add the cream cheese, the Parmesan and parsley, salt and pepper and mix 15 sec/speed 4, until smooth. Fill each mushroom cap with a heaping teaspoon of filling.
- In a small bowl, mix the panko, cheddar and melted butter and sprinkle it over the mushrooms, pressing lightly.
- Bake 20 to 25 minutes, until the mushrooms are tender and the tops are golden. Garnish with parsley sprigs and a few shallot slices and serve warm.
Tips
- Choose mushrooms of the same size so they bake evenly.
- Make ahead: fill and top the mushrooms, cover and refrigerate up to 1 day. Bake them straight from the fridge, about 5 minutes longer.
- For a heartier version, stir 115 g (4 oz) of cooked, crumbled Italian sausage into the filling.
