Garlic Parmesan Stuffed Mushrooms

Name: Garlic Parmesan Stuffed Mushrooms | Lodge Cast Iron
Prep time: 30 min
Cook time: 20 min
Yield: 8 - 10
Ingredients: 2 of pounds baby portobello mushrooms; 5 of ounces Saltine crackers, 1 sleeve, crumbled; 1 cup of salted butter, 2 sticks, melted; 1 tablespoon of minced garlic; ½ teaspoon of garlic powder; 2 cups of shredded mozzarella cheese, divided; ½ cup of parmesan cheese

Lodge Cast Iron | January 25, 2017

These cheesy, garlic stuffed mushroom caps are an easy game day crowd pleaser! Serve them warm from the oven and straight from the griddle, while your kitchen still smells delicious.

Level

Beginner

Prep Time

30 minutes

Cook Time

20 minutes

Serves

8-10

Cook it With Our

Carbon Steel Griddle

Ingredients

2 pounds baby portobello mushrooms
5 ounces Saltine crackers, 1 sleeve, crumbled
1 cup salted butter, 2 sticks, melted
1 tablespoon minced garlic
½ teaspoon garlic powder
2 cups shredded mozzarella cheese, divided
½ cup parmesan cheese

Directions

Preheat oven to 350°F.
Gently wash mushroom with a damp cloth or paper towel. Remove stems and discard.
Add crumbled crackers to melted butter. Mix well, breaking up large cracker pieces as necessary. Add minced garlic and garlic powder to cracker mixture. Mix well. Fold in mozzarella cheese.
Using a spoon, stuff mushroom caps until overflowing. Place on a seasoned carbon steel griddle.
Top with shredded mozzarella and parmesan cheese.
Bake for 20 minutes or until topping is golden brown.
Serve with marinara sauce or pesto (optional).

Contributed By: Lodge Cast Iron

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