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Stuffed Mushrooms

1 lb. crimini mushrooms
1 large shallot, minced
1 Tbsp. butter
1 Tbsp. The Spice Hunter Garlic Herb Bread Blend
¼ tsp. The Spice Hunter Coarse Black Pepper
½ cup grated parmesan cheese
½ cup panko breadcrumbs
¼ cup cream cheese
2 Tbsp. milk
¼ cup shredded cheddar cheese, if desired

Preheat oven to 425°F. Pull the stems off mushrooms, reserve stems and place mushrooms in a baking dish, stem side up. Finely chop ½ of the stems (about ½ cup chopped) and place in a sauté pan with shallots and butter. Cook over medium heat until shallots are softened, about 5 minutes. Remove from heat, add cream cheese and stir until well combined. Stir in seasonings, parmesan cheese, panko and milk. Fill each mushroom, sprinkle with cheddar cheese, if desired, and bake for 15 to 20 minutes or until mushrooms are soft and top is lightly browned. Remove from oven and serve warm.