Looking for an appetizer that is equal parts easy to make and delicious? Look no further. These cheese stuffed mushrooms can be made in minutes using just three ingredients! This is a great recipe for people who need to make something for a dinner party, but who are not so confident with their culinary skills – stuffing the mushrooms is simple, and then you just need to let them bake. It’s pretty fool proof.
I think this would be a perfect appetizer for Thanksgiving. The mushrooms cook through until they are soft, and the alouette cheese is soft and creamy. The breadcrumbs on top add a little hint of crunch. Alouette cheese is one of my favorite ingredients for appetizers. It is soft and spreadable and it is ideal for piping into the mushrooms. (And no, this post isn’t sponsored by Alouette, it’s just a product I love). If you can’t find Alouette, you could use Boursin or a similar soft garlic and herb cheese.
- 12 Whole Mushrooms
- 1/2 cup Alouette Garlic & Herb Cheese
- 1/4 cup Italian Bread Crumbs
- Heat your oven to 350 degrees. Rinse any dirt off the mushrooms and remove the stems. You should be able to easily remove the stems with your fingers. By using your fingers you can remove the entire stem, leaving more space inside the mushroom - which is what you want.
- Fill a pastry bag fit with a large tip with the alouette cheese. If you do not have a pastry bag, fill a plastic bags with cheese and then cut the tip off the bag. Fill a small bowl with the breadcrumbs.
- Pipe the cheese into the center of the mushrooms, leaving about 1/2 teaspoon of cheese coming out of the mushrooms.
- Dip the cheese coming out of the mushrooms in the breadcrumbs.
- Arrange the mushrooms on a baking sheet, cheese side up. Bake for 15 minutes. Serve immediately.