Easy Stuffed Mushrooms

Looking for an elegant and easy vegetarian appetizer for your next party? These Easy Stuffed Mushrooms are for you! Each bite is a burst of savory flavor, thanks to a creamy filling of sautéed mushrooms, shallots, and panko breadcrumbs. The secret ingredient? My handcrafted Italian Countryside spice blend, which adds a depth of flavor with notes of wild mushrooms, herbs, and spices. Perfect for any party or special occasion, these little bites are sure to impress.

Easy Stuffed Mushrooms

Makes 6-8 servings

Ingredients:

• 2 pounds cremini or baby bella mushrooms

• 2 tablespoons unsalted butter

• 1 medium shallot, minced

• 1 tablespoon Italian Countryside

• 1/4 cup dry white wine

• 1/2 cup panko breadcrumbs, divided

• 1/2 cup freshly grated Parmiggiano Reggiano cheese, divided

• 3 tablespoons extra virgin olive oil, divided

• Kosher salt and freshly ground black pepper

• Minced fresh parsley, for serving (optional)

Directions:

Preheat oven to 425F and line a baking sheet with parchment.

Remove stems from mushrooms. Set caps aside and chop the stems.

Heat butter in a large skillet over medium-high. Add the chopped mushroom stems, the minced shallot, and the Italian Countryside and cook, stirring often, until softened. Add wine and cook, stirring occasionally, until the liquid evaporates. Remove from heat and stir in half of the breadcrumbs and half of the cheese.

Toss the mushroom caps with 2 tablespoons olive oil and a generous pinch of salt and pepper. Arrange the caps on the parchment-lined baking sheet and divide the filling mixture among them. Stir together the remaining panko, cheese, and olive oil in a small bowl and sprinkle the mixture over the stuffed caps.

Transfer the baking sheet to the oven and bake 20-25 minutes, until the tops are golden brown. Transfer to a platter and sprinkle with fresh parsley, if desired.

Make Ahead: Prepare and stuff mushrooms up to 1 day ahead. Cover and refrigerate until ready to bake.