Chutney and cheddar stuffed mushrooms

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!

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. 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.
  4. Combine cream cheese, coriander chutney, cheddar, black pepper, and cooked mushroom stems. Stir together until ingredients are evenly distributed.
  5. 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.

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