These Stuffed Mushroom Caps from @studs_and_leftovers are built the way a good steakhouse appetizer should be: layered, rich, and fully seasoned at every stage. A whole bulb of garlic gets roasted with Sergio’s Seasoning until it turns soft and caramelized, then mashed into the filling alongside cream cheese, sharp cheddar, crispy bacon, sautéed mushroom stems, and panko. Table 40 Seasoning ties the filling together. The caps bake at 400°F until golden and bubbling. Make these for a dinner party or let them anchor the appetizer spread — either way, they won’t last long.
Here’s what you’ll need:
Ingredients
- 16 oz baby portobello mushrooms, stems removed and reserved
- 1 bulb garlic
- 1 tbsp extra-virgin olive oil
- 1 tsp Sergio’s Seasoning, plus more to taste
- 4 strips bacon
- 4 oz cream cheese, softened
- ¼ cup shredded sharp cheddar cheese
- ¼ cup unseasoned panko breadcrumbs
- 3 green onions, thinly sliced
- ¼–½ tsp Worcestershire sauce
- 1 tbsp Table 40 Seasoning
Directions
- Roast the garlic: Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Place on a sheet of foil, drizzle with olive oil, and season with Sergio’s Seasoning. Wrap tightly and roast for 40 minutes, until the cloves are deeply golden and soft. Set aside to cool.
- Cook the bacon: Fry the bacon in a skillet until crisp. Transfer to a paper towel-lined plate, chop into pieces, and set aside. Reserve the bacon grease in the pan.
- Prep the mushrooms: Clean the mushrooms and remove the stems. Finely chop the stems.
- Sauté the stems: Return the skillet with bacon grease to medium heat. Add the chopped mushroom stems and sauté for 2 minutes. Add the panko and cook, stirring, until golden and toasted. Let cool.
- Make the filling: Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste. In a bowl, combine the roasted garlic paste, cream cheese, panko and stem mixture, shredded cheddar, bacon, green onions, Worcestershire sauce, and Table 40 Seasoning. Mix until well combined. Taste and adjust with Sergio’s Seasoning as needed before filling the caps.
- Fill and bake: Mound the filling generously into each mushroom cap and arrange on a baking sheet. Bake at 400°F for 12–15 minutes, until golden and bubbling.
- Serve immediately and enjoy!
