Mozzarella stuffed mushrooms
Agropur’s mozzarella offers exceptional flavor and has been consistently honored in some of the world’s most prestigious cheese competitions. In this recipe, mozzarella’s creaminess and texture work in harmony with the wide array of flavors in each bite-sized serving.
SERVINGS
Makes 12
PREP TIME
40 minutes
INGREDIENTS
- 12 medium sized baby mushrooms
- 2 tbsp. butter
- 1 clove garlic (minced)
- 2 tbsp. fresh parsley (chopped)
- 1 tbsp. fresh thyme (chopped)
- ¼ tsp. red pepper flakes
- ¼ cup whole milk
- ½ cup shredded mozzarella cheese (plus some for tops)
- Salt
- Ground pepper
DIRECTIONS
Preheat oven to 400 degrees F. Wash mushrooms and remove stems. Pat mushroom caps dry and place on a baking sheet. Chop mushroom stems. Sautee over medium heat with butter and garlic until mushrooms are half their original size. Stir in parsley, thyme, red pepper flakes and whole milk until mixture begins to thicken. Remove from heat and stir in mozzarella. Add salt and pepper to taste. Fill mushroom caps with mixture and top with extra mozzarella. Bake for 20 minutes until mushrooms are soft and the tops are golden brown.