Shavuot is coming, and that means one thing: dairy is having its main character moment. But this year, let’s take your appetizer game up a notch with these cheesy stuffed mushrooms stuffed with Tuscanini’s incredible sweet & savory tomato jam plus a cube of mozzarella! They’re bite-sized, flavor-packed, and totally irresistible. So pop them on a platter and watch them vanish!
Make-ahead friendly. Stuff ’em in the morning, bake ’em before guests arrive!
Cheesy Stuffed Mushrooms with Tomato Jam
20 medium cremini or white button mushrooms
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ cup panko breadcrumbs
1/2 cup lightly packed fresh grated Parmesan cheese plus more for serving
1/4 tsp dried oregano
1/4 tsp garlic powder
pinch of red pepper flakes
kosher salt, to taste
1/4 cup Tuscanini tomato jam plus more for serving
4oz block of mozzarella cheese, cut into bite-sized pieces
2 tbsp chopped fresh parsley
Method:
Prep the mushrooms: Clean your mushrooms gently with a damp paper towel. Remove the stems and finely chop them.
In a skillet, heat the olive oil. Sauté the onion and garlic until softened and add the chopped stems, continue to saute for about 4-5 minutes, until liquid is absorbed and the stems have softened.
Transfer the mixture to a mixing bowl. Add the panko crumbs, parmesan and spices and stir to combine.
Preheat the oven to 375 degrees and place the mushrooms on a parchment lined baking sheet. Spoon a small dollop of tomato jam into the mushroom cavity and fill with a cube of mozzarella. Top generously with the filling.
Bake for 20 minutes, or until the mushrooms are cooked through, the cheese is melted and the crumbs are golden brown.
To serve, sprinkle with more parmesan and parsley and serve with additional tomato jam for dipping.
Make ahead: Prep and stuff the mushrooms earlier in the day, store in the fridge, and bake fresh before serving.
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