Description
Crunchy on the outside with a creamy, cheesy mushroom filling, these golden croquettes make an irresistible appetizer or snack. Perfectly seasoned with herbs and coated in a crispy breadcrumb crust, served alongside a smooth, herby dipping sauce.
Ingredients
Units
Scale
- 10 oz mushrooms, finely chopped
- 1 cup cream cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped mushrooms and cook until softened and moisture evaporates, about 6-8 minutes. Let cool slightly.
- In a mixing bowl, combine cream cheese, mozzarella, Parmesan, oregano, salt, pepper, and cooked mushrooms. Mix thoroughly until creamy and well combined.
- Form the mixture into small, bite-sized balls (about 1.5 inches diameter).
- Roll each ball in breadcrumbs to coat evenly, pressing lightly to adhere.
- Place the croquettes on the prepared baking sheet and bake for 15-18 minutes or until golden brown and crispy.
- Garnish with fresh parsley and serve warm with a creamy herbed dipping sauce (such as garlic aioli or ranch).
Notes
- Use panko breadcrumbs for extra crunchiness.
- Let the mushroom mixture cool slightly before forming balls to prevent sticking.
- Serve with garlic aioli, ranch, or your favorite creamy dipping sauce.
Nutrition
- Serving Size: 2 croquettes
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
