Garlic Stuffed Mushrooms
Flavor-packed and perfect as an appetizer, these garlic stuffed mushrooms are elevated with a savory Dots pretzel rub and finished with a rich drizzle of Barrel Aged Balsamic Vinegar. Ideal for entertaining or as a delicious snack.
View Original PDFIngredients
- 24 Bella Mushrooms (cleaned and stemmed)
- ¼ cup Dots pretzel rub
- 3 cloves garlic, minced
- 2 Tbsp Caramelized Garlic Olive Oil
- 2 Tbsp butter
- ¼ cup grated Parmesan cheese, plus extra for garnish
- Salt (try our Olivelle Roasted Garlic Sea Salt!) and Pepper to taste
- Barrel Aged Balsamic Vinegar (for garnish), we also recommend Roasted Garlic White Balsamic Vinegar
Directions
- Preheat oven to 400°F. Wash mushrooms and remove stems. Place caps, bottoms facing up, on a parchment-lined sheet pan. Season with salt and pepper.
- Mince the garlic and finely chop the mushroom stems. Heat a fry pan over medium heat, add olive oil, and sauté garlic until fragrant.
- Add butter and mushroom stems to the pan. Season with salt and pepper and sauté until soft.
- Stir in Dots pretzel rub and Parmesan cheese. Set mixture aside and let cool slightly.
- Fill mushroom caps with the mixture using a small spoon or piping bag. Sprinkle additional Parmesan cheese on top.
- Bake for 15–20 minutes until mushrooms are tender and tops are golden.
- Transfer to a serving platter and drizzle with Barrel Aged Balsamic Vinegar.
Recipe Note
For a creamier texture, allow the mushroom filling to cool completely, then mix with beaten cream cheese, Black Garlic Sea Salt, Parmesan, and shredded mozzarella before filling the caps.