Friday, January 31, 2014
I love mushrooms. Used in a recipe. Sauteed. Raw. Stuffed. Makes me no difference.
My favorite stuffed mushrooms are generally stuffed with either seafood or Italian sausage. But every once in a while I like a creamy vegetable-based 'room. This recipe came from a restaurant I worked at in Minnesota and was one of their most ordered appetizers.
VEGETABLE-STUFFED MUSHROOMS (about 8 servings)
12 large button mushrooms or 4 portabella mushrooms
1 Tbsp EVOO
2 tsp minced garlic
3 Tbsp chopped green onions
8 oz regular or light cream cheese, softened
3 Tbsp red wine
1 tsp Italian seasoning
1/4 cup grated Parmesan
3/4 cups shredded cheddar cheese
1/4 tsp pepper
2 dashes hot sauce
Remove stems from mushrooms. Finely chop stems. Heat olive oil in medium pan over medium heat. Stir in mushroom stems, garlic, and green onions. Cook and stir until soft. Remove from the heat and allow to cool until easily handled.
In a medium bowl, mix together chopped mushroom mixture, cream cheese, wine, Italian seasoning, Parmesan, cheddar, black pepper, and hot sauce.
Stuff mushroom caps with mixture and bake at 350 for 25-30 minutes.
NOTE: I spray the outside of the mushrooms with olive oil cooking spray to help keep them moist and to cook better.
Also, you can make the filling ahead (it will keep for a good week) and just fill one or two mushrooms a day for a snack or a side dish.