My great aunt was a great cook. I remember her coming to our house, when my sister and I were young, and cooking all her favorite Italian dishes.

One of her specialties was stuffed mushrooms. Now, I’m pretty sure I never ate them because I have only recently grown a like/tolerance for them. I’d say I’m still in the basic liking stages, only eating them in certain dishes and when I feel like it.

The memory of Aunt Kay, as we called her, making these stuffed mushrooms, conjures feelings of that simple time when we were little kids. Watching her prepare these (all those years ago), I always thought they were time consuming, but I was delightfully wrong. These deliciously, semi-spicy white cap Stuffed Mushrooms are only five (5) ingredients. Six, if you count the oven! I am positive that Aunt Kay would approve!

Spicy Stuffed Mushrooms 

You’ll need:

• 10 oz. (about 15) white cap mushrooms, washed, center stems removed
• Italian seasoned breadcrumbs,
• Chipotle seasoned panko crumbs, try 4C brand!
• Extra Virgin Olive Oil
• Garlic, minced

Directions:

1. Preheat oven to 400 degrees F.
2. Thoroughly wash each mushroom in cool water to remove any dirt.
3. Remove the center stems by pushing back and forth until you hear a pop. (You can save these stems for another dish, chop them finely for the mixture below or just throw them away.)
4. In a shallow bowl, add a few shakes of Italian seasoned bread crumbs, 1-2 shakes of the Chipotle seasoned panko crumbs (more or less depending on your spice tolerance).
5. Add about 1/2 tsp. of minced garlic.
6. Add Extra Virgin Olive Oil to create a mixture, almost a paste.
7. On a foil-lined baking sheet, lightly spread some extra oil (so the mushrooms won’t stick).
8. Using a small spoon, stuff each mushroom with the crumb mixture.
9. Place each on the baking sheet with enough room between each mushroom.
10. Put into a preheated 400 degree oven for about 25 minutes. (You can lower the heat down to 350 for the last 5-8 minutes, if they’re cooking too fast.)

The Italian breadcrumbs are a perfect pairing with the Chipotle panko crumbs for that little kick! Although we could have saved them for leftovers, my husband and I ate all 16! They were cost efficient, quick, and really delicious! Hope you enjoy them too 🙂