Cremini caps get roasted until tender, then loaded with a savory kimchi and cream cheese filling that turns them into the appetizer everyone hovers around first.
Ingredients
- 18 cremini mushrooms, stemmed, stems reserved
- 1 tbsp sesame oil
- 1 cup kimchi, drained and finely chopped
- 4 oz cream cheese, softened
- 2 scallions, finely chopped
- 1 garlic clove, minced
- 1/4 cup panko breadcrumbs
- 1 tsp gochugaru
- 1 tsp toasted sesame seeds
Instructions
- Preheat oven to 400°F. Finely chop reserved mushroom stems.
- Toss mushroom caps in sesame oil and arrange on a baking sheet, gill side up.
- In a bowl, mix chopped stems, kimchi, cream cheese, scallions, garlic, panko, and gochugaru until combined.
- Spoon filling generously into each mushroom cap.
- Bake 18 to 20 minutes, until mushrooms are tender and tops are lightly golden.
- Sprinkle with sesame seeds and serve warm.
Nutrition Facts (per serving)
| Calories | 135 |
| Total fat | 10g |
| Total carbohydrates | 7g |
| Dietary fiber | 1g |
| Protein | 4g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Well-fermented kimchi is loaded with Leuconostoc and Lactobacillus sakei strains that have been associated with improved gut barrier function, and the cremini mushrooms themselves contribute beta-glucans and chitin, fibers that beneficial gut bacteria ferment into supportive metabolites.
Party food with a working microbiome.
Love kimchi in everything? Try our Kimchi Butter Roasted Potatoes or Fermented Salsa Verde.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
