Advertisements

Stuffed Mushrooms

Oh how I love mushrooms. One of my favorite appetizers is the stuffed mushrooms at Olive Garden. I know that all the cheese, butter, cheese and breadcrumbs takes away from the nutritional value of the shrooms, but I don’t care. Mmmmmm delicious. Tomorrow we’re having an all day Star Wars Marathon with our small group for my hubby’s birthday. I made up a batch of these babies for the occasion – bonus, this recipe can be made ahead so all you have to do during your event is pop them in the oven! Baked up a couple to taste test and am now struggling to not just make the whole batch and eat them for a late night snack. Must resist….

Here’s a little trick to getting your mushrooms to stay put when you put them on the baking sheet. Put your baking sheet in the fridge or freezer for a few minutes, then melt a few tablespoons of butter and dip the mushroom tops in the butter before placing them on the chilled baking sheet. The cold pan causes the butter to re-solidify, basically gluing the mushroom to the sheet. Fabulous!

 

Amazing Stuffed Mushrooms

 

 

24 whole fresh mushrooms
1 tablespoon vegetable oil (or bacon drippings)
1 tablespoon minced garlic (about 5 cloves)
6 ounces 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
slice of bacon, crumbled
1/4 C breadcrumbs

Directions

  1. 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. Discard half the stems and cut off the tough end of the remaining stems. Chop stems extremely fine.
  2. 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.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, breadcrumbs, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a ziplock bag filled with the mixture (snip 1 inch off corner), fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Top with grated Parmesan cheese.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Advertisements

Comments

  1. Yummy, yummy, yummy! Mushroom, garlic, cheese, bacon, – can’t go wrong with that.
    🙂 Mandy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: