Two-cheese Stuffed Mushrooms

  • Preparation 20 MIN
    Cooking 45 MIN
  • Makes 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/5 of the recipe

Content % Daily Value
Calories 230  
Total Fat 20 g  
Saturated Fat 10 g  
Sodium (salt) 300 mg  
Carbohydrates 7 g  
Fibre 1 g  
Protein 7 g