Stuffed Mushrooms are one of my favorite appetizers. They are such yummy little bites… I could make a meal out of a plate full! But that’s another story…
This is another recipe that I’ve come up with by reading through dozens somewhat like it. When I find mushrooms on sale, this is often the dish they become. It suits our tastes perfectly, but it is easily modified to suit your palate.
First start with an 8 oz block of cream cheese and 1/4 to 1/2 cup of grated Parmesan cheese.
Chop up a small handful of fresh parsley if you have it on hand. If you leave it out, probably noone but you will know.
Mince 2-3 cloves of garlic. These cloves were near the center of the bulb I had on hand, so they were really small. Thus, I opted for four.
Prep the mushrooms. Many people say that you have to wipe them off with a damp towel, but I go rogue… wash them under cool running water and pat dry. They really don’t absorb as much water as people think. And it is so much faster to run them under cool water.
Begin by slicing a thin layer off of the very bottom, (the dried out part of the stem). Then pull out the stem, and keep that thing! They will help make the stuffing delicious.
To make the mushrooms easier to stuff, I tear off the inner part of the cap and save that little bit too. If you’re concerned about presentation, I’ve used a small paring knife to cut around the cap for a cleaner edge.
Lastly, take a very thin slice off of the top of the mushroom. This will give it a flat base on which to rest, and it won’t topple over when taking it in and out of the oven.
You should have a nice collection of mushroom bits now. Chop them up as small as you wish. Melt a tablespoon of butter and add the mushrooms and garlic. Saute until they are soft, and smell irresistable!
Add the cooked mushroom/garlic mix to the cream cheese, Parmesan, and parsley. Sometimes I add some dried breadcrumbs to this mixture: maximum 2 tablespoons. Stir it all up… now you’re ready to stuff!
This stuffing would probably fill more mushrooms… however, I tend to overstuff them for us. The ratio of stuffing to mushrooms is all up to you. We like to have a little crunch on the top, so I top each mushroom with some dried breadcrumbs and a touch more Parmesan cheese. It make the presentation a little more fancy too.
Bake at 350 degrees for 15-20 minutes. If you like your mushrooms with a little bite to them, bake them for less time. If you like your mushrooms done and gooey, bake them a little longer.
Then, try to keep from popping one in your mouth before serving them to your hungry guests.
Stuffed Mushrooms
Ingredients
- 1 8 oz block of cream cheese softened
- 1/4-1/2 cup of grated Parmesan cheese
- 1 tablespoon minced fresh parsley optional
- 2-3 cloves of garlic minced
- 2-4 tablespoons dried breadcrumbs
- 1 tablespoon butter
- 8-16 oz fresh mushrooms
Instructions
- Mix together cream cheese, Parmesan cheese, and parsley. Prepare the mushrooms by removing and reserving the stems. Chop up stems and mix with minced garlic. Melt butter over medium heat; add mushrooms and garlic. Saute until tender. Add mushroom/garlic mixture to cheese. Stir in up to 2 tablespoons of breadcrumbs. Stuff mushrooms and place on an ungreased baking sheet. Sprinkle with extra breadcrumbs and Parmesan cheese, if desired. Bake in a preheated 350 degree oven for 15-20 minutes.
March 8, 2010 at 9:04 pmLooks good! I love stuffed mushrooms also! I like to add a little crumbled bacon to mine!!