Stuffed Mushrooms with Garlic & Herb Cheese
Stuffed mushrooms: Filled with garlic & herb cheese! Crispy on the outside and juicy-soft within. Serve with creamy horseradish Dijon dip.
Prep Time35 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: cream cheese stuffed mushrooms, stuffed mushroom recipe, stuffed mushrooms, stuffed mushrooms recipe
Servings: 8 servings
Calories: 270kcal
For the Stuffed Mushrooms
For the Creamy Horseradish Dijon Dip
To Make the Stuffed Mushrooms
Preheat the oven to 375 degrees F, line a baking sheet with foil, and top it with a wire rack. Remove the stems from the mushrooms and discard, or reserve for another use.
Fill the insides of the mushroom caps with Boursin cheese.
Coat the stuffed mushrooms lightly with flour.
Beat the egg, water, salt, and pepper together until smooth, then roll the mushrooms in egg to cover them.
Place the plain breadcrumbs and panko in a bowl and stir to combine, then coat the mushrooms with the mixture.
Mist the mushrooms lightly with cooking oil spray, then bake until golden browned and crisp (approx. 25 to 35 minutes).
Sprinkle with paprika (if desired) and serve hot, with creamy horseradish Dijon dip.
To Make the Creamy Horseradish Dijon Dip
Place the mayonnaise, sour cream, horseradish, Dijon mustard, garlic powder, onion powder, sugar, salt, and pepper in a bowl and stir to combine.
Serving: 3mushrooms | Calories: 270kcal | Carbohydrates: 17g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 698mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg