Shallot & Parmesan Stuffed Mushrooms
Get stuffed! Each Bella cap is packed with a buttery, black garlic, cream filling that melts in your mouth. This fully loaded mushroom will have you satisfied in no time.
2 Lb Baby Bella or Cremini Mushrooms
16 Oz Cream Cheese- Softened
1 Large Shallot
2 T Butter
1 t King Shallot Black Garlic
1 C Parmesan Cheese- Grated
1/2 C Panko Breadcrumbs
Remove stems from the mushrooms. Mince the stems and set aside.
Place the mushroom caps on a rack lined sheet tray.
Mince the shallots and combine with the minced mushroom stems and butter in a sauté pan. Cook over medium high heat until slightly browned and moisture is gone, about 5-6 minutes.
Place the cream cheese, parmesan cheese and King Shallot in a bowl and stir together with the hot sauteed vegetables.
Once well combined, scoop the mixture into a piping bag.
Pipe the mixture into the mushroom caps, about 1 TB per cap.
Sprinkle the mushrooms with panko breadcrumbs
Bake the mushrooms in the oven for 20-25 minutes until tops are slightly browned.
Serve hot and enjoy!