These warm and bubbly stuffed mushrooms are literally to die for. They are an easy crowd pleasing appie to make but only if you have access to an oven. They are best served hot right out of the oven.
If you are hosting a Christmas party this year and looking for food ideas, look no more. This is a must have appetizer. It is a prep before hand dish so when it comes time to eat all you have to do is throw it in the oven for only 20 minutes of cook time. You can prep the filling anywhere from 1-2 days before hand depending on your organization versus “shit to do” list.
If you really want to have a holly jolly frecklefit holiday party prepare a batch of my Sriracha meatballs as well for another app. Two low carb dishes that everyone will love.
Makes 24-34 mushrooms
Cals per mushroom 34
2 small packs or one big pack of mushrooms
1 tbsp EVOO
1 small onion chopped fine
4-5 cloves chopped garlic
4 oz cream cheese
¼ cup whole wheat panko crumbs
¼ cup parm
¼ cup shredded cheddar cheese
Salt and pepper
Wipe mushrooms with paper towel (do not wash) De-stem mushrooms, set caps in a big bowl and toss with ½ tbsp olive oil. Chop up stems of mushrooms. Use other half of olive oil in a pan to cook onions and garlic until softened then add mushroom stems cooking down until all is carmalized and soft. Add salt and pepper and set aside to cool. Once cooled add cream cheese, egg, panko crumbs, and parm, stir well. Fill mushrooms caps with mixture and set on a lined pan. Sprinkle with cheddar and bake at 400 for 20 minutes. Serve while hot!