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Stuffed Mushrooms


These have to be one of my favorite things.

They are so quick and easy to make, and the flavor, oh my goodness.

They're not very photogenic, but once you taste one,,,it doesn't even matter. 

The pictures almost make them look like they could be dry, but they aren't. When you bite into one, all the juice from cooking the mushroom explodes in your mouth. Combine that with the warm creaminess of the cheese, it's simply delightful. 

It's important to not over cook them, you don't want any of the moisture from the  mushroom to be lost in the bottom of the pan. I think the best way to determine doneness is to pop one in your mouth, or 3 or 4,,,,whatever it takes.



I cook mine on a tinfoil lined cookie sheet with a bakers rack. Yea, my mushrooms were getting a little old. 


Tent the pan loosely with foil, you don't want to loose any of the cheesy filling on the cover.


We had Turkey Feta Burgers with them, yummy!


You gotta give these a try.
 I usually use 1/3 less fat cream cheese but I've even made them with fat free cream cheese and they still tasted delicious.

I've never actually measured out the ingredients for this, but I can come pretty darn close.

STUFFED MUSHROOMS

1 carton of button mushrooms
1/2 onion, finely chopped
1 clove garlic, minced
6 oz of cream cheese, I use 1/3 less fat
1-2 oz of cheddar cheese, grated
Salt and pepper to taste

Heat oven to 375*

Gently remove the stem from the mushrooms. Chop the stems into small pieces and reserve.
Saute the onion, seasoned lightly with salt and pepper, in a little bit of olive oil for a couple of minutes or until softened. Add the chopped mushroom stems and the garlic and saute until the stems soften and release any liquid they might have.
Stir the onion mixture and both cheeses until combined. Stuff the mushrooms and bake, loosely covered with tinfoil, on a bakers rack for 25-35 minutes or until mushrooms are tender.

Note: Amounts and type of cheese used can be easily adjusted to taste and amount of mushrooms you want to stuff.

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