Pimento White Cheddar Stuffed Mushrooms
Stuffed with gooey white cheddar and flavorful pimentos, these white cheddar stuffed mushrooms are quick to whip up and always the most popular appetizer on the table!
Servings 4 servings
Calories 364kcal
Ingredients
- 16 oz button mushrooms, stems removed
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 6 oz cream cheese, softened
- 1 cup shredded white cheddar cheese
- 1 (4 oz) jar pimentos, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons panko breadcrumbs
Instructions
- Preheat oven to 375F. Lightly grease a large sheet pan or line with parchment paper and arrange mushrooms in a single layer. Set aside.
- In a medium skillet over medium heat, melt butter. Add shallot and cook until tender, about 3 minutes. Add garlic and cook 1 additional minute until fragrant.
- In a medium bowl, combine cream cheese, white cheddar, pimentos, basil, oregano, and shallot mixture until evenly combined. Season filling with salt and pepper to taste.
- Fill mushroom caps with cream cheese filling and sprinkle breadcrumbs over top.
- Bake mushrooms at 375F 15-20 minutes until mushrooms are tender and filling is golden brown. Serve mushrooms warm and enjoy!
Notes
Storing Instructions
Store mushrooms in refrigerator up to 6 days.
Nutrition
Serving: 5 stuffed mushrooms | Calories: 364kcal | Carbohydrates: 17.1g | Protein: 15.5g | Fat: 27.7g | Saturated Fat: 17.1g | Cholesterol: 84mg | Sodium: 336mg | Potassium: 682mg | Fiber: 2.9g | Sugar: 8.3g | Calcium: 255mg | Iron: 5mg