September 23, 2010

Three Cheese Stuffed Mushrooms

These are wonderful little appetizers. Eat with caution! You'll find yourself popping one in your mouth here and there until they magically disappear! Be careful taking them out of the oven, so none of them topple over.

You can replace 1/4 c of the bread crumbs with 1/4 c chopped crab claw meat, cooked sausage or chopped shrimp with these.

  • 16 oz button mushrooms
  • 1 tbsp vegetable oil
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • Sea Salt, to taste
  • Freshly-ground black pepper, to taste
  • Pinch cayenne pepper
  • Splash dry sherry
  • 1 egg, beaten
  • 3 oz cream cheese, softened
  • 1/4 c grated parmesan cheese
  • 1/4 c seasoned bread crumbs
  • Shredded cheddar cheese, for topping
  • Preheat oven to 350 degrees.
  • Rinse mushrooms and remove stems. Turn mushrooms upside down and lightly season with salt. Mince the mushroom stems and set aside.
  • Heat oil in a large skillet over medium heat. Add the onions and cook until tender. Add the garlic, cooking and stirring for one minute. Add the sherry and reduce (allow to cook off). Add the mushroom stems to the skillet and season with salt, pepper and cayenne. Cook and stir the mixture for about 2 minutes. Season with salt, pepper and cayenne pepper. Remove from heat and set aside.
  • In a medium bowl, combine the egg, cream cheese, parmesan cheese and bread crumbs. Add the contents from the skillet to the bowl and mix well.
  • With a teaspoon, stuff each button mushroom with the mixture.
  • Place the stuffed mushrooms on a greased baking sheet. Top each mushroom with shredded cheddar cheese.
  • Bake for 20 to 25 minutes, until the mushrooms are soft and the filling is warm.
  • Allow the mushrooms to cool some for about 5 minutes.
  • Enjoy!

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