Crispy Mascarpone Stuffed Mushrooms

These crispy mascarpone stuffed mushrooms have a variety of cheeses mixed with the lemon zest and garlic. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: 6

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Ingredients

  • 8 ounces mascarpone cheese, at room temperature
  • Zest from 1 lemon
  • 2 garlic cloves, finely minced or grated with the microplane
  • Pinch of red pepper flakes
  • 1/3 cup grated Gruyere cheese
  • Kosher salt
  • Freshly ground pepper 
  • 1 1/2 tablespoons olive oil, divided
  • 1/4 cup Panko bread crumbs
  • 24 oz crimini mushrooms, stems removed

Directions

  1. Preheat the oven to 400 degrees F. In a small bowl, mix together the mascarpone cheese, lemon zest, garlic, red pepper flakes, Gruyere cheese, a pinch of salt and a few rounds of freshly ground pepper. 
  2. In another small bowl, mix together 1/2 tablespoon of olive oil and the Panko bread crumbs. Brush the remaining olive oil (1 tablespoon) on a baking sheet. Flip over the mushrooms and fill the caps with the cheesy mixture. Transfer to a baking sheet and sprinkle the tops with the Panko mixture. 
  3. Bake for 15 minutes or until the tops are crispy and golden brown. Serve immediately. 
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