Mushrooms are perfect one-bite appetizers or canapés and the ideal vessel for a variety of stuffings. I love to start with cream cheese, as it’s a fantastic binding base for many different stuffed mushrooms. You can add different cheeses, spices, veggies and more. Try this recipe out and then experiment with different variations to come up with your very own winning combinations!
Preheat oven to 400∞F (204∞C).
Clean mushrooms with a dry towel. Remove stems and set aside.
In a medium baking dish, arrange mushroom caps, tops down. Break up and distribute butter evenly over the whole bottom of the dish and sprinkle with 2 tbsp garlic powder.
In a medium skillet, heat butter over medium-high heat. Add 2 tbsp butter, onions and thyme leaves and cook, stirring often, for about 10 minutes or until starting to become golden. Finely dice the mushroom stems and add to your pan, then cook for another 1 – 2 minutes until they too are golden brown. Set aside.
In a medium bowl, combine cream cheese, Cheddar, Parmesan, ½ tsp garlic powder, caramelized onions and mushroom stems. Use a hand mixer on medium/high speed to combine.
Spoon a generous amount of filling into each mushroom cap, sprinkle with Panko and bake in preheated oven for 15 minutes
Make ahead and refrigerate until you’re ready to serve. Bake chilled/from fridge for 20 minutes or allow to come to room temp before cooking and maintain the 15 minute cooking time.
Makes a great canapé for a party or a starter course.
Reheat and enjoy the next day!