Cheesy Baked Stuffed Mushrooms with Mozzarella, Parmesan, and Zesty Chimi-Green Sauce

Cheesy Baked Stuffed Mushrooms with Mozzarella, Parmesan, and Zesty Chimi-Green Sauce

Ingredients:

  • 12 large mushrooms (button or cremini work well)

  • 1/2 cup mozzarella cheese, shredded

  • 1/4 cup Parmesan cheese, grated

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1/4 cup breadcrumbs (optional, for added texture)

  • 2 tbsp fresh parsley, chopped (optional, for garnish)

  • 1/4 cup Chimi-Green Sauce (for the zesty twist)

  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prepare the mushrooms:

    • Gently wipe the mushrooms with a damp cloth to clean them.

    • Remove the stems carefully, setting the caps aside. Finely chop the stems and set them aside for stuffing.

  3. Make the stuffing:

    • 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.

    • Remove from heat and let it cool slightly.

    • 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.

    • Season with salt and pepper to taste.

  4. Stuff the mushrooms:

    • Spoon the stuffing mixture into each mushroom cap, pressing down gently to fill them completely.

  5. Bake:

    • Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining tablespoon of olive oil over the mushrooms.

    • Bake for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

  6. Serve:

    • Garnish with fresh parsley and an extra drizzle of Chimi-Green Sauce for an added burst of flavor.

Enjoy these cheesy, zesty stuffed mushrooms as a tasty appetizer or side dish!

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