It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
- The Ingredients
- 1 box whole fresh button mushrooms
- 4 cloves garlic, minced
- 2 tablespoons butter or extra virgin olive oil, for sauteing
- 1 8-ounce package cream cheese, softened
- 1/4 cup Parmesean cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dehydrated onion
- 1/8 cup breadcrumbs, Parmesan cheese, or a mix of both for topping
- The Way of Preparing
- Preheat oven to 350°F/175°C.
- Line a baking sheet with either aluminum foil sprayed with nonstick spray or parchment paper.
- Trim the tough ends from the mushroom stems.
- Wash the mushrooms and remove the stems.
- Mince the stems with the garlic.
- Saute the garlic and mushroom stems together in two tablespoons of either butter or extra virgin olive oil until all moisture has gone out of the mushrooms, approximately four minutes.
- Cool the mushroom mixture in a medium bowl.
- Stir in the seasonings, Parmesan cheese, and cream cheese until completely combined.
- Using a zip-top bag as a piping bag, overfill each mushroom cap with a generous amount of filling.
- Arrange the filled mushrooms on your prepared baking sheet.
- Top with additional Parmesan cheese or breadcrumbs.
- Bake in preheated oven for twenty minutes or until the mushrooms are weeping liquid.
- Broil on high for two minutes or until golden brown. Serve and enjoy!
- Notes
- Use Portobello mushroom caps to make this a main, hearty veggie entree.
- How to make better
- Experiment with your seasonings
- Use 4 ounces of cream cheese and 4 ounces of ricotta (half and half of each, basically) for an even richer taste.
- Add finely chopped fresh spinach!
- Lay down two or three mozzarella pearls or a sprinkling of mozzarella cheese before filling for even better cheesy goodness!
- Stretch it further: this recipe easily doubles.
- I love adding breadcrumbs on top for a little crunch.
Memories:
I’ve made these for Bubbles and Mal before Baby Bubble was born and they were a hit! I love mushrooms, cheese, and mushrooms with cheese so I should make them again soon, sans breadcrumbs, for the house to enjoy.