Tuesday, May 24, 2011

Stuffed Cremini Mushrooms

This is one of my favorite treats—easy to make and easily adaptable!

Stuffed Cremini Mushrooms
Serves 4 (appetizer servings)

1 package cremini (baby bella) mushrooms
1 to 2 tablespoons butter
olive oil
1 half onion, 2 to 3 shallots, or 4 to 5 scallions, all minced
2 to 3 cloves garlic, minced
ground cayenne pepper, to taste
chives, finely chopped, to taste (optional)
⅓ 8-ounce package cream cheese
2 to 3 tablespoons chopped cheddar, mozzarella, or grated Parmesan

1. Preheat oven to 350 degrees. Rinse mushrooms and remove stems from caps. Set caps aside and finely mince mushroom stems.
2. In a small saucepan, melt butter over medium heat. When hot, add mushroom stems, onions, shallots, or scallions, and garlic. Cook until lightly browned. Remove from heat.
3. In a bowl, mix together stems, onions, shallots, or scallions, and garlic with cayenne pepper, chives, cream cheese, and additional cheese.
4. Lightly coat the bottom of the mushroom caps with olive oil. Arrange on a baking sheet and fill with the cream cheese mixture. Top with breadcrumbs and bake in the oven until golden brown. Serve hot.

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