Category
appetizer
Servings
12
Prep Time
30 minutes
Cook Time
23 minutes
Calories
86
These mushrooms stuffed with cream cheese, panko, and parmesan and topped with smoked dulse and shredded mozzarella are a real crowd pleaser! Whether shared at a holiday gathering, a cocktail party, or with the big game, you can't go wrong!
Kara Ibarguen
Ingredients
24 Baby Bella, Crimini, or Button Mushrooms
1 Small Shallot, diced
3 Cloves Garlic, minced
-
2 T Triple Blend Sea Seasonings
-
2 tsp Alaria Powder
6 oz Cream Cheese, room temperature
1 tsp Lemon Zest
1/2 C Panko Bread Crumbs
1/2 C Grated Parmesan
about 1/3 C Shredded Mozzarella
-
Smoked Dulse, cut into 24 small pieces
Directions
Heat oven to 400°
Remove the stems from the Mushrooms & coarsely chop them
Place the caps top down on a parchment lined pan
Sauté the stems and shallot in a T olive oil for 4 mins
Add the Garlic & Triple Blend and sauté 1 min, set aside
In a stand mixer combine the remaining ingredients (except the Mozzarella and Smoked Dulse), blending until smooth and fully incorporated
Add the cooked stems mixture and stir it in
Fill each of the caps thoroughly, rounded over & packed
Bake at 400° for 20 mins, sprinkle with Mozzarella and a piece of Smoked Dulse, bake 3 more mins
Recipe Note
Allow mushrooms to cool slightly before serving. Enjoy!
Nutrition
Nutrition
- Serving Size
- 2 Caps, 89 g
- per serving
- Calories
- 86
- Protein
- 5 grams
- 10%
- Fat
- 4 grams
- 6%
- Fiber
- 1 grams
- 4%
- Carbs
- 7.5 grams
- 3%
- Sugar
- 2.2 grams