Summary:
Make these easy stuffed mushrooms with asiago cheese, bread crumbs, oregano, and diced jalapeños. No cream cheese needed.
INGREDIENTS
- 30 ounces white mushrooms about 30 individual, stems removed
- 1/2 cup finely grated asiago cheese
- 1/2 cup
panko bread crumbs - 2 jalapeños seeded and diced
- 1 tablespoon
dried oregano - 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup
olive oil - fresh chives for garnish
INSTRUCTIONS
- Combine asiago cheese, bread crumbs, diced jalapeños, oregano, salt, and pepper in a mixing bowl. Stir until well-mixed. Add 2 tablespoons of olive oil and mix together. This will be the mushroom filling.
- Grease a large baking tray with 1 tablespoon of olive oil. Distribute the mushroom filling among the mushroom caps. Place the mushrooms on the greased baking tray, filling side up. Drizzle olive oil over the filling of each mushroom.
- Bake at 400 F until the mushrooms have released their juices and the tops are golden, about 20 minutes. Garnish with fresh chives and serve.
NUTRITION
This recipe yields 17.5 g net carbs per serving.
For the mushrooms, any size ranging from 1 inch to 3 inches in diameter will work well. The larger the mushroom, the easier it is to stuff with delicious filling, but it is not necessary to use only the largest mushrooms. To remove mushroom stems, apply pressure on the stem by pushing it sideways until it snaps off. After that, I typically discard the stem, but you can save them for another dish if you prefer. This recipe is an easy appetizer to make in bulk for parties. You can prepare the filling and stuff the mushrooms ahead of time, and refrigerate until ready. When your guests arrive, you can pop them in the oven and have them ready to eat soon afterwards.
| Nutrition Facts Per Serving |
| Calories 720 | |
| Total Fat 66g | 101% |
| Saturated Fat 13g | 67% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 970mg | 41% |
| Potassium 1420mg | 41% |
| Total Carb 23.5g | 8% |
| Dietary Fiber 6g | 25% |
| Sugars 9.5g | |
| Protein 22g |
PHOTOS
NOTES & TIPS
For the mushrooms, any size ranging from 1 inch to 3 inches in diameter will work well. The larger the mushroom, the easier it is to stuff with delicious filling, but it is not necessary to use only the largest mushrooms. To remove mushroom stems, apply pressure on the stem by pushing it sideways until it snaps off. After that, I typically discard the stem, but you can save them for another dish if you prefer. This recipe is an easy appetizer to make in bulk for parties. You can prepare the filling and stuff the mushrooms ahead of time, and refrigerate until ready. When your guests arrive, you can pop them in the oven and have them ready to eat soon afterwards.
Amazing!!! Thanks for sharing.
I’ve been meaning to make stuffed mushrooms for a while but wasn’t sure what to pun in them as I didn’t wanna go with cheese only. This recipe sounds delicious, thanks for the inspiration! 🙂
I also had the same dilemma when I thinking about making stuffed mushrooms! It seemed to me that everyone just wanted cream cheese as the stuffing 🙂