I’ve loved stuffed mushrooms since I was a kid. They’re kind of a retro appetizer and they definitely predate me. But I read about them in a Babar book once and quickly became obsessed with the concept. I made my mom make them, and I as grew older, I started experimenting with stuffed mushroom recipes of my own.
These stuffed mushrooms are filled with spicy cilantro chutney and lots of cheesy goodness – a mix of extra sharp cheddar and cream cheese. Indian green chutney and cheddar are so good together, and these mushroom-y bites of delight are no exception.
Serve these for a fun dinner party or holiday meal!
- 16 ounces cremini or button mushrooms
- 4 ounces cream cheese
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon coriander chutney (available in Indian stores; I recommend storebought because it’s thicker than homemade and won’t make your filling too liquid-y)
- 1/4 cup grated extra sharp cheddar cheese, plus more for sprinkling
- 1/4 cup Panko breadcrumbs
- Clean mushrooms. Take a few damp paper towels and thoroughly wipe down each mushroom so it’s free from any dirt. Note: To avoid soggy mushrooms, do NOT rinse under water.
- Preheat oven to 350 degrees Fahrenheit.
- Remove stems from each mushrooms and mince. Place in a saucepan along with olive oil and garlic and cook over medium heat for 4-5 minutes or until mushrooms are tender.
- Combine cream cheese, coriander chutney, cheddar, black pepper, and cooked mushroom stems. Stir together until ingredients are evenly distributed.
- Place mushroom caps flat side down on a foil-lined baking tray. Using a small teaspoon or scoop, carefully fill each mushroom cap with 1/2 – 1 teaspoon of cream cheese filling. Top with more grated cheddar and panko breadcrumbs. Bake mushrooms for 20 minutes. Remove from oven and serve hot!
Note: You may have some extra cream cheese mixture left over. I recommend eating it slathered on toast, topped with fresh tomatoes or sautéed mushrooms.