A few months ago we had a delicious stuffed mushroom appetizer at a restaurant.  The rest of the food we had wasn’t that great, but the memory of these stayed with me.  Around Christmas I was looking for a new, easy appetizer and remembered these mushrooms and tried to recreate them.  It was a perfect match.  They are really easy and only require a handful of ingredients.

• One pound (or more) of button mushrooms, wiped clean and de-stemmed.
• 1-2 cups Panko bread crumbs (Japanese bread crumbs)
• 1 egg- plus 2T water -lightly beaten
• 1 container of Alouette cheese – I use Garlic and herb (you’ll have leftover cheese)

1. Preheat oven to 375.  Line a sheet pan or 9X13 pan with tin foil (for easy clean up) or spray with cooking spray.
2. Place mushrooms on the sheet pan.

• Season panko with salt, pepper, and any herbs or flavorings you want to add.
• Lightly beat the egg(s) with the water to make an egg wash.
• Using a small spoon, fill each mushroom cap with the Alouette cheese.

• Roll each filled mushroom in the egg wash.

• Roll mushrooms in panko and place back on sheet pan.

• Bake at 375 for 35-40 minutes until mushrooms are cooked thoroughly.
• Serve immediately.