February 6, 2010
Stuffed Mushrooms
Perfect sized mushrooms stuffed with creamy cheesiness and crispy crumbs that all melt in your mouth.
Tender through and through
Stuffed mushrooms are extremely fast and easy to make for a snack or even as a part of a full dinner. Make them for the big game party. Because you can prepare ahead of time, you won’t be leaving the second quarter of the Super Bowl to get ready for the half-time chow down.
What you’ll need
| 8 | large | Cremini Mushrooms |
| or | ||
| 8 | baby | Portobello Mushrooms |
| 1 C | Ricotta Cheese | |
| 1/4 C | Parmesan Cheese | |
| 2 C | Italian seasoned | Bread Crumbs |
| 3/4 C | Olive Oil | |
| 1/2 tsp | Salt | |
| 1/2 tsp | freshly | Ground Pepper |
| optional | add: | Any or All |
| 2 T | minced | garlic |
| 1/3 C | finely chopped | Fresh Parsley |
| 1 tsp | dry | Chili Flakes |
| 1/4 C | chopped | Sun Dried Tomatoes |
How to make it
Preheat oven to 370 degrees F.
Wash and remove stems from the mushrooms. If you gently wiggle the stems, they should break loose from the caps and leave a nice hole. Dry mushrooms inside and out. No, the mushrooms do not get soggy and hold moisture from the water if you wash and dry them right before using.
Mix the cheeses well and add salt and pepper. Then lightly toss the bread crumbs with the oil. Incorporate the two mixes without mashing down on the crumbs. Gently stuff all mushroom with a couple of tablespoons then go back and round off each with the remaining stuffing.
Bake for 20 minutes. Don’t open the oven to check on them but if you should take a peak mid way don’t freak out when the mushrooms get tight and dry looking. Once the stuffing starts to cook and bubble everything will moisturize. Add a minute or two if the tops of the stuffing are not medium brown and toasty. Eat them at your leisure since they don’t spoil quickly. Perfect with brie, olives, bread, and wine or beer.
Filed under: Vegetarian
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