Gruyère Stuffed Mushrooms
Savory cremini mushrooms filled with a delectable mixture of Gruyère cheese, breadcrumbs, and aromatic seasonings, baked to golden perfection.
Ingredients
- 25 cremini mushrooms
- 1 ½ cup gruyere cheese shredded
- 1 egg
- 1 cup panko
- 1 shallot chopped
- ⅓ cup white wine
- 3 tablespoons olive oil for frying & drizzling
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F. Wash and dry the mushrooms, then remove the stems. Reserve bite-size caps, removing any larger ones (or enough to equal 1/4 cup of chopped mushroom caps). Set the caps aside.
- Chop the larger caps along with the stems. Heat 1 tablespoon of olive oil over medium heat and add the chopped mushrooms, shallots, and garlic. Sauté the mixture until softened and beginning to brown, then add a splash of white wine. Bring to a simmer and let the liquid evaporate.
- Remove the filling from the skillet into a large bowl and cool for 20 minutes, or until no longer steaming hot. Add the panko, egg, and gruyère cheese into the bowl with the mushroom mixture and stir well to combine.
- Toss the mushroom caps in 1 tablespoon of olive oil. Stuff each cap with a heaping portion of the filling, taking care to completely fill each mushroom cavity. Grease a baking sheet and arrange the stuffed mushrooms on it.
- Bake the mushrooms for 25 minutes, or until the tops of the mushrooms are golden brown and crispy. Let them cool for a few minutes before serving. Enjoy!
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