Watercress Stuffed Mushrooms

These nutritious bites are full of flavor and the perfect precursor to any meal! You won’t be able to have just one.

  1. Preheat the oven to 425 degrees.
  2. Clean the mushrooms by wiping them off with a wet paper towel.  Remove the stems, set aside. Remove mushroom gills with a spoon.  Dry well.
  3. Brush mushroom caps with the olive oil and sprinkle with salt and pepper, set aside.
  4. In a medium mixing bowl, combine cheese, panko, parsley and garlic.
  5. Finely chop the watercress and mushroom stems, add to filling mixture. Squeeze ½ lemon over mixture and stir until filling is evening combined.
  6. Spoon the filling into each mushroom caps and lightly drizzle with olive oil.
  7. Bake for 22-25 minutes, or until the mushroom tops are golden brown.
  8. Serve immediately!

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