Green Chile Cheese Stuffed Mushroom

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often more affordable and melts well.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost.

green chiles

🥗Healthier: fresh green peppers

💰Cheaper: canned green peppers

Canned peppers are often less expensive and readily available.

Preheat the oven to 350°F.

Clean the cremini mushrooms with a damp paper towel and remove the stems.

Chop the mushroom stems roughly and set aside.

In a skillet, melt salted butter over low heat.

Add the chopped mushroom stems to the skillet and sauté until softened.

In a bowl, mix half a brick of cream cheese (at room temperature) with shredded Fontina and asiago cheese.

Add garlic salt and black pepper to the cheese mixture.

Incorporate the prepared green chili into the cheese mixture.

Stuff each mushroom cap with the cheese mixture, pressing down lightly.

Dip the stuffed mushrooms in Panko breadcrumbs and place them in a cast iron skillet.

Bake in the oven for about 20-25 minutes until the mushrooms are tender and the tops are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens