30 March, 2022
About 2 weeks after a major grocery haul, there was a sad container of mushrooms in the fridge. Not gone bad or anything, but definitely past the first bloom of freshness. Mushroom soup….or stuffed mushrooms?
Loads of cheese in the fridge – stuffed mushrooms it is.
I was watching Tiktok the other day, and someone was topping their stuffed mushrooms with cheese…by turning them over and dipping them in the cheese! Freaking brilliant! Much easier than sprinkling and having half the cheese sprinkled on the baking pan. Spoiler alert – I didn’t top these with cheese.
- 4 oz cream cheese (half of a block in a box)
- 2 oz goat cheese (4-6 TB) – feta cheese would work, as well
- 1-1/2 lbs of reasonably sized mushrooms
- 1/4 cup panko crumbs
- 4-6 pieces marinated or pickled artichokes – optional
- 1/4 small onion, finely chopped
- 1 tsp minced garlic
- 1-2 tsp sage
- fresh ground black pepper
- shishito peppers – completely optional – I have them, so I thought I’d use some (about 6)
- could thrown in some minced up spinach in place of the artichokes
Clean the mushrooms. I used water. Use a damp paper towel or a veggie brush if you wish. Pop the stems out. You can add the stems to the filling mixture, but I just popped them all into a bag of chicken bones for a future slow cooker worth of broth.
Put the cream cheese into a bowl and let it come up to room temperature.
If you are using the artichokes, chop them into smaller pieces – you don’t want your mushroom completely filled with just artichoke – must have room for cheese!
When the cream cheese is mixable, add everything except the mushrooms and panko to the bowl and mix up very, very well.
While I was waiting and mixing, I popped the stemless mushrooms into the air fryer for 15 minutes at 375F to release some of the water in them.
When the mushrooms come out of the air fryer (or oven), stuff each one with the cheese mixture. When they’re all stuffed, dip the top of each one into the panko crumbs, firmly.
Whether you’re cooking these rascals in the oven or the air fryer, give each of them a bit of a squish so they sit upright so the mix doesn’t ooze out – you don’t want to lose that cheese. Spray them with a little cooking oil if you wish – it’ll help them brown on the top a bit more but you definitely don’t have to, the panko will still be crunchy.
I baked them in the air fryer for 15 minutes at 375F and they were bubbling, crispy and browned.
Without the panko, these are keto and low carb. Top them with crushed pork rinds and they’ll be crunchy on top. They’re an extra vegetable, if nothing else, and a vegetable carrying cheese to your mouth somehow seems more virtuous than just eating cheese on its own. 🙂