Pimiento Cheese-Stuffed Mushrooms

Traditional recipes

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Stuffed mushrooms are an amazing appetizer. With a zippy, melty, cheesy middle and crunchy bread crumb bite on top, these budget-friendly apps won’t last long (if they ever make it to the party).MORE+LESS-

Make with

Progresso Breadcrumbs

(about 1 1/2-inch) white button mushrooms, washed and stems removed (about two 8-oz packages)

cup shredded cheddar cheese (4 oz)

jar (2 oz) chopped pimiento, drained

1/8

teaspoon ground red pepper (cayenne)

1/4

cup Progresso™ plain panko crispy bread crumbs

slices cooked bacon, finely chopped

tablespoons thinly sliced green onions

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1
Heat oven to 375°F. Line 15x10x1-inch pan with foil and a rectangular cooling rack that fits pan.
2
In medium bowl, toss mushrooms with oil, salt and pepper. Place mushrooms, stem side down, on rack. Bake 11 to 14 minutes or until mushrooms are tender. Remove from oven. There will be some liquid in bottom of pan.
3
Meanwhile, in small bowl, mix cheese, mayonnaise, pimiento, lemon juice and red pepper; stir until blended.
4
In 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook 5 to 6 minutes, stirring constantly, until golden brown. Remove from skillet, and set aside.
5
Carefully turn mushrooms over. Spoon cheese mixture into each mushroom, and top with bread crumbs.
6
Bake 5 to 7 minutes or until cheese is bubbly. Top with bacon and green onions. Serve immediately.

Expert Tips

Cooking the mushrooms upside down on a rack allows moisture to drain before stuffing.
If you’re looking for more spice, increase the ground red pepper to 1/4 teaspoon.