French Onion Soup Stuffed Mushrooms
Prep Time
Cooking Mode
16 large white mushrooms, about 2-inches wide
1 pkg cream cheese, softened
2 tbsp dried minced onion
¼ tsp garlic powder
½ tsp beef bouillon powder
½ tsp Worcestershire sauce
½ cup each grated Emmental and Parmesan cheese
½ cup Panko bread crumbs
2 tbsp butter, melted
1 tbsp chopped fresh parsley
16 large white mushrooms, about 2-inches wide
1 pkg cream cheese, softened
2 tbsp dried minced onion
¼ tsp garlic powder
½ tsp beef bouillon powder
½ tsp Worcestershire sauce
½ cup each grated Emmental and Parmesan cheese
½ cup Panko bread crumbs
2 tbsp butter, melted
1 tbsp chopped fresh parsley
Directions
1Preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper.
2Pop the stem out of each mushroom and discard or save for another use. Arrange mushrooms on the prepared pan and spray with cooking spray. Bake until softened, about 20 mins and let cool.
3Meanwhile, in a bowl, mix together cream cheese, dried onion, garlic powder, bouillon powder and Worcestershire sauce. Spoon about 1 tbsp into each mushroom and sprinkle Emmental and Parmesan evenly before returning to the baking sheet. (To make-ahead, cover and refrigerate for up to 1 day.)
4In a small bowl, stir together Panko and butter and sprinkle the mixture over mushrooms. Bake until golden brown, about 15 mins. Sprinkle with parsley.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
