White Bean & Goat Cheese Stuffed Mushrooms
Kick off your holiday party with an easy starter that balances earthy mushrooms with tangy goat cheese. Creamy cannellini beans and a crispy panko crust give these bite-sized appetizers incredible texture.
6 Serving(s)
Ingredients
- 1 (16 oz.) pkg. Schnucks white mushrooms
- 1 tbsp. Schnucks olive oil
- 2 garlic cloves, minced
- 1 (15 oz.) can Schnucks cannellini beans, drained and rinsed
- 4 oz. goat cheese, softened
- 1/4 cup Schnucks grated Parmesan cheese
- 1 tsp. dried thyme
- 2 tbsp. chopped fresh parsley, divided
- 1/2 cup Schnucks plain panko breadcrumbs
- 1 tbsp. Schnucks butter, melted
Instructions
- Preheat oven to 400 degrees. Coat a sheet pan with cooking spray. Remove stems from mushrooms and reserve; set caps aside. Finely chop reserved stems.
- Heat oil in a large skillet over medium. Add chopped stems and cook, stirring occasionally, 5–6 minutes or until moisture has evaporated. Stir in garlic and cook 30 seconds more.
- Transfer mushroom mixture to a large bowl. Add beans and mash lightly with a fork. Stir in goat cheese, Parmesan, thyme and 1 tbsp. parsley. Season with salt and pepper, if desired. Fill mushroom caps evenly with bean mixture and arrange on prepared sheet pan.
- In a small bowl, stir together panko and melted butter. Top mushrooms evenly with panko mixture. Bake 18–20 minutes or until mushrooms are tender and topping is golden brown. Top with remaining parsley and serve warm.
Chef’s Tip
Add 1 teaspoon lemon zest to the filling for a bright pop of citrus that complements the creamy goat cheese and earthy mushrooms.
Nutrition Facts
179 Calories Per ServingFat: 10gSaturated Fat: 5gCholesterol: 21mgSodium: 285mgCarbohydrates: 15gFiber: 3gSugars: 2gProtein: 9gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe