Portobella mushrooms stuffed with a mixture of dried cranberries, fresh rosemary, garlic, cream cheese and Panko breadcrumbs make a tasty Fall appetizer.
Thanksgiving is almost upon us and I still haven’t fully planned my Turkey Day menu yet. We generally like traditional foods on this day. Turkey, sweet potatoes, and of course green bean casserole.
However, I always like to make a few new menu items so I mostly get play with some new appetizers. While grocery shopping last week, they were having a sale on baby portobella mushrooms. Did I mention we love mushrooms?
Anyway, I had an idea I wanted to try out before the holidays so I picked some up and tried these Cranberry Stuffed Portobella Mushrooms.
How do you make Cranberry Portobella Mushrooms?
For this recipe you’ll need baby Portobella mushrooms, scallions, garlic, fresh rosemary, EVOO, dried cranberries, cream cheese, Panko breadcrumbs and cooking spray.
Gently wash off the mushrooms with a damp cloth to remove the dirt, remove the stems; then finely chop. Heat the oil in a large nonstick skillet and add the chopped mushroom stems, scallions, garlic, and rosemary.
Saute for 5 minutes; then add the cream cheese. Mix until the cheese has melted and is well blended; then remove from the heat and allow to cool slightly.
In a small bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet. Bake at 425 degrees F for 18-20 minutes until the mushrooms are lightly brown.
I loved the addition of the cranberries in this recipe. Not only did they give it a nice contrasting color, but they added just a hint of sweetness to the woodsy flavors of the mushrooms and rosemary. A definite keeper and one that I will be making again this Thanksgiving. ~Enjoy!
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Ingredients
- 1- (10-ounce) package baby portobella mushrooms
- 1/4 cup diced scallions
- 1/2 tablespoon minced garlic
- 1/2 teaspoon chopped fresh rosemary
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dried cranberries
- 2 ounces cream cheese
- 1/2 cup panko breadcrumbs
- cooking spray
Instructions
- Preheat oven to 425 degrees F.
- Gently wash off the mushrooms with a damp cloth to remove the dirt, remove the stems; then finely chop.
- Heat the oil in a large nonstick skillet and add the chopped mushroom stems, scallions, garlic, and rosemary. Saute for 5 minutes; then add the cream cheese. Mix until the cheese has melted and is well blended; then remove from the heat and allow to cool slightly.
- In a small bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet.
- Bake for 18-20 minutes or until the mushrooms are lightly brown.
Related Recipes
Garlic & Herb Cheese Stuffed Mushrooms
Basil Pecan Pesto Stuffed Mushrooms
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Carrie, these look so delicious, will have to try!
Thanks Joan! 🙂
I am SOOO makeing these for Thanksgiving. I normally do a crab stuffed mushroom but these is a nice fall twist!
Thanks Carrie 🙂
This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! http://bit.ly/sg4tTf
Thanks Matt! I just posted it. Thanks for the invite! 🙂
http://www.favedietsblog.com/november-blog-hop-giveaway-favorite-vegetable-recipes/
Shared with Church Supper #18
http://networkedblogs.com/qhhoJ
YUM!!! How perfect for when we’re all “turkeyed out”. Lol
Have a blessed week and Happy Thanksgiving!
Everyday Mom’s Meals
Thanks Krista, same to you!