Ingredients:
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12 large mushrooms (button or cremini work well)
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1/2 cup mozzarella cheese, shredded
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1/4 cup Parmesan cheese, grated
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2 tbsp olive oil
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2 cloves garlic, minced
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1/4 cup breadcrumbs (optional, for added texture)
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2 tbsp fresh parsley, chopped (optional, for garnish)
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1/4 cup Chimi-Green Sauce (for the zesty twist)
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Salt and pepper, to taste
Instructions:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare the mushrooms:
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Gently wipe the mushrooms with a damp cloth to clean them.
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Remove the stems carefully, setting the caps aside. Finely chop the stems and set them aside for stuffing.
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Make the stuffing:
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Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, and sauté for about 3–4 minutes, or until softened.
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Remove from heat and let it cool slightly.
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In a mixing bowl, combine the sautéed mushroom stems and garlic with the mozzarella, Parmesan, breadcrumbs (if using), and 2 tablespoons of Chimi-Green Sauce. Stir until everything is well combined.
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Season with salt and pepper to taste.
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Stuff the mushrooms:
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Spoon the stuffing mixture into each mushroom cap, pressing down gently to fill them completely.
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Bake:
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Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining tablespoon of olive oil over the mushrooms.
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Bake for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
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Serve:
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Garnish with fresh parsley and an extra drizzle of Chimi-Green Sauce for an added burst of flavor.
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Enjoy these cheesy, zesty stuffed mushrooms as a tasty appetizer or side dish!