Mushrooms Stuffed with Cheese and Tomatoes

It’s been a while since I posted a recipe with mushrooms considering how much I love them and that we actually have them on the menu each week. These Mushrooms Stuffed with Cheese and Tomatoes have become my go-to snack lately especially because they are easy to make and quick to bake! They are a fabulous appetizer for any party or gathering as well!

They literally take just minutes to prepare and pop into the oven and the end result is extremely delicious! Seriously, who can resist stuffed mushrooms that are crispy on the outside from the bread crumb coating and ooey gooey on the inside from the cheese?!

This is a simple recipe using just five ingredients but when it comes to stuffed mushrooms the variations are endless. You can add some chicken breast or fish, chopped peppers, onions, garlic, nuts or your favourite herbs. You can add virtually anything to mushrooms and I will love them : -).

Time: 30 min, Prep: 10 min.  Cook: 20 min.
Servings: 25

Ingredients:

• 25 champignon mushrooms
• 1 tomato
• 150 g shredded cheese (mozzarella, cheddar cheese or a blend of cheeses)
• 2 eggs
• 150 g bread crumbs
• Salt and pepper

Directions:

Preheat the oven to 350°F (180°C).

Thoroughly wash mushrooms and remove the stems. Cut the tomatoes into small pieces.

Lightly beat eggs and add a pinch of salt and pepper. Dip each mushroom into the egg mixture and coat with bread crumbs.

Place mushroom caps on a baking sheet, hollow side up, in a single layer. Season with salt and pepper and fill each mushroom cap with pieces of tomato.

Sprinkle shredded cheese over the top.

Bake for about 15-20 minutes, until the mushrooms are tender and the cheese has melted. Serve warm.

5licious – Recipes with Five Main Ingredients or Less Water, oil for frying, and other essential spices in anyone’s cupboard (salt, pepper, paprika, oregano, basil,  rosemary, chili, curry, bay leaves, thyme, cinnamon , vanilla extract, sugar) do not count!