Swiss Cheese Stuffed Mushrooms

by The Epicurean Cook

INGREDIENTS

  • 12 oz mushroom caps
  • 3 T panko bread crumbs
  • 1/2 c shredded Swiss cheese
  • 1 hard boiled egg grated
  • 2 T melted butter
  • 1/2 t garlic powder or to taste
  • 4 T melted butter to dip mushrooms 
For an added boost mix in some fresh Rosemary and Thyme in with the cheese

DIRECTIONS

  • Mix first 6 ingredients
  • Remove stems from mushrooms.
  • Stuff mushroom caps with cheese mixture.
  • Dip bottoms of mushrooms in melted butter
  • Place on foil lined cookie sheet
  • Bake 350 for 12-15 min

VARIATIONS

  • Add any of the following to the mixture
  • Scallions or diced shallots
  • Crab meat 
  • Bacon
  • Diced red pepper or jalapeno

* I always double this recipe because everyone loves them and there are never enough!

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