Cheesy & Easy Stuffed Mushrooms
4–6
20 minutes
Ingredients
- 1 pound cremini or white mushrooms
- 4 oz. cream cheese, softened
- 4 oz. shredded New School American Cheese, divided
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Salt, to taste
Directions
Preheat the oven: Preheat the oven to 375°F.
Prep the mushrooms: Remove the stems from the mushrooms and finely chop them. Arrange the mushroom caps on a lightly greased baking sheet.
Cook the stems: Heat the olive oil in a small skillet over medium heat. Add the chopped mushroom stems and cook until softened and most of their moisture has evaporated.
Make the filling: In a bowl, combine the cooked mushroom stems, cream cheese, 3 oz. of New School American Cheese, breadcrumbs, parsley, thyme, garlic powder, and black pepper. Season lightly with salt.
Stuff them: Spoon the filling generously into each mushroom cap.
Top with cheese: Sprinkle the remaining 1 oz. of New School American Cheese over the mushrooms.
Bake: Bake for 18–20 minutes, until the mushrooms are tender and the cheese is melted and bubbling.
Serve: Serve warm while the centers are creamy and melty.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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