Craving an appetizer that steals the spotlight at every party? Look no further!
Our Sales & Business Development Manager, Samantha Dale, swears by these mouthwatering Stuffed Mushrooms from Two Peas and Their Pod.
Ingredients:
16 oz white mushrooms (about 24)
2 tablespoons olive oil, plus 1 teaspoon, divided
1⁄4 onion, chopped
3 cloves garlic, minced
1⁄2 cup panko
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon chopped Italian parsley
1⁄2 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1⁄2 teaspoon kosher salt
Dash of crushed red pepper flakes
Instructions:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms; cook until tender (about 5 minutes). Add the garlic and cook for an additional minute. Remove from heat.
In a medium bowl, combine panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
Spoon the filling into the mushroom caps and place them on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
Bake for 20 to 25 minutes or until the mushrooms are tender and the tops are golden. Remove from the oven and serve warm.
Elevate your Thanksgiving feast with these irresistible Stuffed Mushrooms – a surefire way to make your celebration unforgettable!
