- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 16
Ingredients
- 16
- large white mushrooms, about 2-inches wide
- 1 pkg
- cream cheese, softened
- 250 g
- 2 tbsp
- dried minced onion
- 30 mL
- ¼ tsp
- garlic powder
- 1.25 mL
- ½ tsp
- beef bouillon powder
- 2.5 mL
- ½ tsp
- Worcestershire sauce
- 2.5 mL
- ½ cup
- each grated Emmental and Parmesan cheese
- 120 mL
- ½ cup
- Panko bread crumbs
- 120 mL
- 2 tbsp
- butter, melted
- 30 mL
- 1 tbsp
- chopped fresh parsley
- 15 mL
Directions
Step 1
Preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper.
Step 2
Pop the stem out of each mushroom and discard or save for another use. Arrange mushrooms on the prepared pan and spray with cooking spray. Bake until softened, about 20 mins and let cool.
Step 3
Meanwhile, in a bowl, mix together cream cheese, dried onion, garlic powder, bouillon powder and Worcestershire sauce. Spoon about 1 tbsp into each mushroom and sprinkle Emmental and Parmesan evenly before returning to the baking sheet. (To make-ahead, cover and refrigerate for up to 1 day.)
Step 4
In a small bowl, stir together Panko and butter and sprinkle the mixture over mushrooms. Bake until golden brown, about 15 mins. Sprinkle with parsley.
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