Stuffed Jumbo Mushrooms Recipe
Hand-stuffed with our own creamy horseradish sauce, served golden brown
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Ingredients
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Mushroom Filling
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushrooms
Clean the jumbo mushrooms with a damp cloth and gently remove the stems. Finely chop the stems and set aside.
Making the Filling
- 3
Mix the Filling
In a large bowl, combine the cream cheese, horseradish sauce, garlic powder, salt, black pepper, grated Parmesan cheese, and chopped parsley. Stir until the mixture is smooth and well combined.
- 4
Add Chopped Mushroom Stems
Fold in the finely chopped mushroom stems into the filling mixture.
Stuffing the Mushrooms
- 5
Stuff the Mushrooms
Using a spoon or a piping bag, fill each cleaned jumbo mushroom cap with the filling mixture, pressing down gently to pack it in.
Topping and Baking
- 6
Prepare the Topping
In a small bowl, mix the bread crumbs with the melted butter until evenly coated.
- 7
Add Topping to Mushrooms
Sprinkle the breadcrumb mixture over the stuffed mushrooms.
- 8
Bake the Mushrooms
Place the stuffed and topped mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Serving
- 9
Serve Warm
Remove from the oven and let cool for a few minutes. Serve warm as an appetizer.
