Cheesy stuffed mushroom caps
[cooked-sharing]
Wash your mushrooms but make sure you pat them dry with paper towel before stuffing them.
Remove and dice the stems of the mushrooms and any large ones. For a container of about 20 mushrooms, only dice 4-5 whole ones for the stuffing.
On medium-low heat, sauteé butter, garlic, and shallots until translucent and add the diced mushrooms.
Add seasonings, and bring to medium-high heat. The salt draws out a lot of moisture from the mushrooms we don't want in the stuffing. Once the liquid dissolves, reduce to a low heat.
Add spreadable cheese, sherry, and parmesan cheese and let it simmer for about 5 minutes.
5 Minutes
Remove the mixture from the heat into a bowl, and add the parsley. Let it sit for 5-10 minutes.
10 Minutes
Pack the mushrooms with as much filling as you can. Top with more parsley, parmesan cheese, or breadcrumbs.
Bake for 20 minutes at 350º F and let them sit for a few minutes before serving - the filling needs to set; it's very hot. Enjoy!
20 Minutes
Ingredients
Directions
Wash your mushrooms but make sure you pat them dry with paper towel before stuffing them.
Remove and dice the stems of the mushrooms and any large ones. For a container of about 20 mushrooms, only dice 4-5 whole ones for the stuffing.
On medium-low heat, sauteé butter, garlic, and shallots until translucent and add the diced mushrooms.
Add seasonings, and bring to medium-high heat. The salt draws out a lot of moisture from the mushrooms we don't want in the stuffing. Once the liquid dissolves, reduce to a low heat.
Add spreadable cheese, sherry, and parmesan cheese and let it simmer for about 5 minutes.
5 Minutes
Remove the mixture from the heat into a bowl, and add the parsley. Let it sit for 5-10 minutes.
10 Minutes
Pack the mushrooms with as much filling as you can. Top with more parsley, parmesan cheese, or breadcrumbs.
Bake for 20 minutes at 350º F and let them sit for a few minutes before serving - the filling needs to set; it's very hot. Enjoy!
20 Minutes