Scallion and Asiago Cheese Stuffed Mushrooms contain only five ingredients, are easy to make and make a super tasty appetizer.
On Sundays, we generally eat a late breakfast, go about whatever it is we have planned for the day; then be home by 3pm. We especially like to do this during the cold Winter months so that we can eat some appetizers, have a glass of wine and just unwind from the week before the chaos starts all over again.
Last Sunday, I had some mushrooms and wanted to try a new recipe so I just chopped up the stems in my mini food processor, added some scallions and cheese and stuffed the mixture back in.
How do you make Asiago Stuffed Mushrooms?
For this recipe you'll need white button mushrooms, scallions, Asiago cheese, Panko breadcrumbs and EVOO.
Wipe off the mushrooms with a damp cloth to clean off any dirt. Remove the stems, add to a mini chopper; then chop until fine and add to a small mixing bowl.
Next, add the scallions, cheese, breadcrumbs and oil. Mix well; then stuff back into the mushroom cap. Bake at 350 degrees F for 10 minutes; then broil for 5 minutes.
These Asiago Stuffed Mushrooms were great in a pinch and made a nice afternoon snack. They were so easy to make and tasted so good. ~Enjoy!
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Asiago Cheese Stuffed Mushrooms
- 1- (10-ounce) package white button mushrooms (I had 15 in my package)
- 1 scallion, chopped
- 3 tablespoons shredded Asiago cheese
- 3 tablespoons Panko breadcrumbs
- 1 tablespoons Extra Virgin Olive Oil
- Preheat oven to 350 degrees F.
- Wipe off the mushrooms with a damp cloth to clean off any dirt. Remove the stems, add to a mini chopper; then chop until fine and add to a small mixing bowl.
- Next, add the scallions, cheese, breadcrumbs and oil. Mix well; then stuff back into the mushroom cap. Bake for 10 minutes; then broil for 5 minutes.
I love mushrooms, will have to see if I can find the cheese around here and try this one!
Carrie's Experimental Kitchen says
Thanks Joan! DiGiorno makes a shredded version and they sell it in my grocery store. Good luck 🙂