These breaded stuffed mushrooms with cheese are golden, crispy on the outside and deliciously melty inside, with a savory garlic, mayonnaise and dill filling. They make a wonderful appetizer or weeknight snack that disappears fast from the plate. For more mushroom ideas, try these Minced Meat Stuffed Baked Mushrooms and these Baked Mushrooms with Cheese and Cream.
Ingredients
- 1 kg (2.2 lb) button mushrooms
- 500 g (1.1 lb) hard cheese
- 4 tbsp mayonnaise
- 3 eggs
- 100 g (3.5 oz / about 1 1/4 cups) breadcrumbs
- 2 garlic cloves, minced
- 1 small bunch of dill, chopped
- 50 ml (1.7 fl oz) light cream (15-20%)
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Vegetable oil, for baking
Instructions
- Clean the mushrooms, remove the stems, and hollow out the caps.
- Whisk the eggs with the cream, flour, salt, and pepper in one bowl.
- In a second bowl, combine the breadcrumbs with half of the finely grated cheese for the coating.
- In a third bowl, mix the remaining grated cheese with minced garlic, mayonnaise, and dill for the filling.
- Fill each mushroom cap generously with the cheese filling.
- Dip each stuffed mushroom into the egg mixture, then roll in the breadcrumb-cheese coating, and arrange on a parchment-lined baking sheet.
- Bake in a preheated oven at 180 C (350 F) for 20-25 minutes.
- Serve with your favorite sauce; a sour cream, mayonnaise, garlic, and dill dip works perfectly.
Tips
- Choose mushrooms of similar size so they bake evenly.
- Do not overfill the caps or the filling may spill; a generous but level fill is best, and see Allrecipes for more appetizer ideas.
- Serve hot, when the cheese is still melty and the coating is crisp.
Nutrition per 100 g: 108 kcal, protein 12 g, fat 5 g, carbs 3 g.