A ready made dip from Aldi is used to stuff mushroom caps and then topped with panko bread crumbs and parmesan cheese.
Course Appetizer
Cuisine All-American
Keyword Fresh Mushrooms, panko, Parmesan Cheese, Spinach and Artichoke Dip
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4Servings
Author Lynn / Turnips 2 Tangerines
Cost $10.00
Ingredients
2-8 oz packages fresh cremini mushrooms
1-10 oz container Spinach and Artichoke Dip
1 1/2cupsPanko bread crumbs
1/2cupfreshly grated Parmesan cheese, divided
sunflower oil
Instructions
Remove stems from mushrooms, discard. Wipe mushrooms with a damp paper towel.
In a small bowl mix together panko bread crumbs and half of the grated parmesan cheese, set remaining cheese aside. Drizzle a small amount of sunflower oil in the bottom of a shallow baking dish.
Using a small spoon, fill the mushroom caps with dip. Sprinkle the panko/cheese mixture on top of dip. Place mushrooms in a shallow baking dish. Top each mushroom with remaining parmesan cheese.