Marscapone Stuffed Mushrooms

I love side dishes and appetizers, usually more than the main course.  Stuffed mushrooms are a favorite of mine and a must at family parties.  On Easter, I so happened to have a container of the oh so delectable marscapone cheese in my fridge…a food I purchased last week with the intentions of making a dessert but instead used it for these AHHHMAZING stuffed mushrooms!!! Make this easy recipe, you will love it and your family & friends will request it at parties!

Ingredients

20 mushrooms caps, rinsed well and dried (may be more or less, pending the size of the mushrooms), stems removed and chopped.

1 small container of marscapone cheese

2/3 cup bread crumbs (regular or panko)

3 tablespoons finely chopped parsley

1 tablespoon chopped garlic

1 1/2 tablespoons olive oil

3 tablespoons parmesan cheese

Directions:

  1. preheat oven to 375.
  2. line a baking sheet with parchment paper.
  3. heat olive oil in a a saucepan and add garlic and chopped mushroom stems.  Sauté about 1 minutes.
  4. Add the breadcrumbs, stirring to combine evenly with garlic and stems.
  5. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted.
  6. Remove from heat and stir in the parmesan, parsley.
  7. Fill each mushroom generously with the mixture.
  8. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 25-30 minutes, until the stuffing is browned and crusty.

 

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