Ingredients for Chevre Cheese Stuffed Mushrooms
- Mushrooms
- 2 tablespoons butter
- Chevre Cheese
- Seasoned Bread Crumbs
- 2 tablespoons grated Parmesan cheese
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How to Make Chevre Cheese Stuffed Mushrooms
- Preheat oven to 350°F (175°C).
- Clean 1 pound of large mushrooms (cremini or button mushrooms work well) and gently remove stems, reserving stems for later.
- Finely chop the reserved mushroom stems. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped mushroom stems and sauté for 5-7 minutes, until softened.
- In a medium bowl, combine the sautéed mushroom stems with 4 ounces of chevre cheese (or substitute with mild blue cheese or Boursin), 1/4 cup of chopped fresh parsley, 1 tablespoon of olive oil and salt and pepper to taste. Mix well until creamy.
- Fill each mushroom cap with the chevre mixture, mounding slightly.
- Sprinkle 1/4 cup of breadcrumbs evenly over the stuffed mushrooms.
- Sprinkle 2 tablespoons of grated Parmesan cheese over the breadcrumbs.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
68g
Carbs
2g
