Monday, March 29, 2010

Stuffed Mushrooms

One thing I really wanted to make recently was stuffed mushrooms. I had found this recipe on a little while back and wanted to try it. With over 1,300 reviews and a 4.5 rating, it had to be good. We really enjoyed them, especially the nice spicy kick that was unexpected. I only made a few changes, but would definitely recommend these! I had followed a few reviews that said to place in mini muffin trays to bake, but I would recommend just cutting a bit of the round part off so they stand up on a baking sheet. I found they did not brown as well in the muffin tray.

Stuffed Mushrooms (from
12 whole fresh mushrooms (I used 24 medium/small sized white mushrooms)
1 tablespoon vegetable oil (I used extra vigrin olive oil)
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
3 tbsp Butter, Melted
3 Green Onions, chopped

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

While mixture is cooling, slice off any roundness on the mushroom caps that may make them roll while baking. Melt butter and brush over the caps, this should make them brown up.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder, cayenne pepper and green onion. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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