These tasty stuffed mushrooms are made with leftover corned beef, but if you don’t have any leftover you can grab some at the deli counter!
Scale
Ingredients
- 1/2 pound leftover corned beef, chopped
- 24–30 button mushrooms, cleaned and stemmed
- 1/2 cup grated parmesan cheese
- 1/4 cup minced chives
- 2 teaspoons stone ground mustard
- 2 t. Worcestershire sauce
- 1/2 teaspoon garlic powder
- 5 ounces cream cheese at room temperature
For the Panko topping
- 1 1/2 cup panko bread crumbs
- 3 tablespoons butter
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 400º.
- Combine the corned beef with the parmesan cheese, chives, mustard, Worcestershire sauce, garlic powder and cream cheese in a medium sized bowl. You can do this by hand or with a hand held mixer.
- In a small pan melt the butter and then stir in the panko bread crumbs.
- Let the bread crumbs brown, stirring often until they are all toasted.
- Remove from the heat and set aside and let cool.
- Fill each mushroom cap with about a tablespoon of the mixture depending on how big the mushroom is. You want a good amount of the filling in each one.
- Top with the panko bread crumbs and bake for 15-18 minutes.
Recipe Notes
Makes approximately 24 mushrooms.
- Category: Appetizers
- Method: Oven
- Cuisine: American