These crispy mascarpone stuff mushrooms are a creamy and have a variety of cheese that’s mixed with the lemon zest and garlic. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
2 garlic cloves, finely minced or grated with the microplane
Pinch of red pepper flakes
1/3 cup grated Gruyere cheese
Kosher salt
Freshly ground pepper
1 1/2 tablespoons olive oil, divided
1/4 cup Panko bread crumbs
24 oz crimini mushrooms, stems removed
Directions
Preheat the oven to 400 degrees F. In a small bowl, mix together the mascarpone cheese, lemon zest, garlic, red pepper flakes, Gruyere cheese, a pinch of salt and a few rounds of freshly ground pepper.
In another small bowl, mix together 1/2 tablespoon of olive oil and the Panko bread crumbs. Brush the remaining olive oil (1 tablespoon) on a baking sheet. Flip over the mushrooms and fill the caps with the cheesy mixture. Transfer to a baking sheet and sprinkle the tops with the Panko mixture.
Bake for 15 minutes or until the tops are crispy and golden brown. Serve immediately.
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