Hey guys! I hope your week has been going well. Adjusting back to a school schedule after spring break always sucks but with my handy to-do list I’ve been managing to catch up on work I’ve been procrastinating on. I got some Tweets the other day asking about the stuffed mushrooms I made over the weekend. I thought it would be fun to share the recipe. Sorry for the lack of beautiful photos, I wasn’t planning on sharing the recipe for this.
It’s a really simple, easy-to-make recipe. You need mushrooms, something to stuff in them, and then a matching cheese to go on top. We’ve made these a few times now and have done bruschetta + mozzarella, pico de gallo + cotija, and hearty salsa + sharp cheddar.
Stuffed Mushrooms with Cheese
- One pack of mushrooms (you can do minis or fullsize)
- One container of “stuffing” (bruschetta, pico de gallo, salsa, etc.)
- Shredded cheese to top mushrooms (eyeball it but roughly a few handfuls)
Preheat oven to 350 degrees.
Wash off the mushrooms and scoop off the gills and stem, making sure the mushrooms are dry.
Place mushrooms scooped side up on a greased baking sheet.
Cover the entire mushroom in a light glaze of olive oil and season with salt, pepper, and your spices of choice.
Bake for twenty minutes.
Take the mushrooms out of the oven and drain the excess moisture before continuing.
Stuff each cap with topping of your choice. The caps don’t fit a whole lot so just put as much as you can.
Cover the tops of the mushroom caps with cheese of choice.
Bake for 10 minutes.
We took some to a party and decided to slice them up and serve them with mini forks as an appetizer. They were a huge hit. They also taste great as the main course of a dinner with a side salad and a piece of bread. I hope you enjoy!
Question of the Day: Are you a mushroom fan? I used to hate mushrooms but now I absolutely love them!