Creole Vegetarian Stuffed Mushrooms
These Creole Stuffed Mushrooms are the perfect poppable appetizer! Tender mushroom caps are stuffed with a flavorful creole spiced cheese mixture using Tony Chachere’s Creole Spice Blend and baked until golden brown. They’re served with their creamy ranch dressing for dipping!
Ingredients
- 4 tablespoon olive oil divided
- 1 onion minced
- 4 garlic cloves minced
- 16 oz mushrooms stems removed and gently cleaned
- 2 ¼ teaspoon Tony Chachere’s Creole Seasoning divided
- ½ cup panko
- ¼ cup roasted red pepper chopped
- 8 oz cream cheese room temp
- ½ cup parimigiano grated
- ¼ cup parsley
- ½ cup Tony Chachere’s Ranch Dressing
Instructions
- Begin by adding 2 tablespoon of olive oil to a pan and sauté onions with ¼ teaspoon Tony Chachere’s Creole Seasoning over medium heat for 15-20 minutes or until lightly caramelized. Add garlic and cook for 2-3 minutes then set mixture aside.
- Preheat oven to 350F degrees.
- Toss mushrooms with 2 tablespoon olive oil and ½ teaspoon Tony Chachere’s Creole Seasoning and set aside.
- In a bowl, mix together panko, caramelized onions and garlic, roasted red peppers, cream cheese, parmigiana, parsley and ½ teaspoon Tony Chachere’s Creole Seasoning.
- Add a spoonful of the mixture into each mushroom cap and place on a parchment lined baking sheet. Bake for 25-30 minutes or until golden.
- Remove and serve with Tony Chachere’s Ranch Dressing.
Video
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