Easy & Elegant Stuffed Mushrooms

Make any weeknight dinner special with this easy and delicious recipe. Also a great appetizer for parties and gatherings.

Ingredients

• 1 lb./about 24 cremini (brown) mushrooms, cleaned
• 1 cup Artichoke & Jalapeño; Spinach Artichoke & Parmesan; or other favorite La Terra Fina Classic or Greek Yogurt Dip
• 1/2 cup panko breadcrumbs, divided
• 2 Tablespoons Parmesan cheese, shredded
• 1 Tablespoon fresh Italian parsley, chopped
• 1 Tablespoon fresh chives, chopped or thinly sliced scallions, plus more for garnish
• Salt and pepper to taste
• 1 teaspoon olive oil

Instructions

1. Preheat oven to 350°F.
2. Gently pull stems off mushroom caps. Arrange the mushrooms, cavity up, on a rimmed baking sheet. Set aside.
3. Combine the dip, 1/4 cup breadcrumbs, cheese, parsley, chives, salt and pepper.
4. In another bowl, combine remaining 1/4 cup breadcrumbs and olive oil.
5. Mound dip mixture into mushroom caps and top with breadcrumb mixture.
6. Bake until mushrooms are tender and the tops are golden brown, about 20 minutes.
7. Garnish with chives and serve.