Two-cheese Stuffed Mushrooms
Two-cheese Stuffed Mushrooms
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Two-cheese Stuffed Mushrooms

20 MIN
45 MIN
4 to 5 appetizers



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Remove the stem from the mushrooms and chop finely. Set aside.
  3. Lightly oil the mushroom caps and place them, opening side up, in a baking dish. Season with salt and pepper.
  4. In a non-stick skillet, brown the chopped mushrooms with the bacon and shallots in the oil. Add the garlic and cook for 1 minute. Deglaze with the broth and pour into a bowl. Add the mascarpone cheese and breadcrumbs and stir to combine. Season with salt and pepper.
  5. Generously stuffed the mushrooms with the cheese mixture and top with a piece of Riopelle cheese, pressing slightly. Bake for 30 to 35 minutes or until the cheese is golden brown.


  1. This sounds amazing and can't wait to try. Would really like some ideas on how to present this appetizer. Suggestions anyone??

  2. We have made this over and over again. Terrific appetizer that always runs out far too quickly. Haven't been able to source Riopelle cheese locally but have used similar with great results.

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