There are days when we look in the fridge and there is absolutely nothing to eat except for a big box of mushrooms. When we use mushrooms, they are usually used in small amounts for stews and stuffings and things. More times than not, we always end up with a box full of leftover mushrooms. The question arises…’what do we do with those leftover mushrooms?’ Ah ha! STUFFED MUSHROOMS! We’ve been making these for a quite a long time now, and no joke, they are super easy to make in a super short amount of time. They are also quite the beauty for appetizers for parties and things, ain’t they? 🙂
What You Need:
White whole Mushrooms
Cheese –(best if using cream cheese and Parmesan cheese (may be the kraft powdered one)
1/4 cup red onion
diced garlic about one tbsp
bread crumbs (we used italian bread crumbs)
parsley, paprika to garnish
*sadly we didn’t have any cream cheese that day so we used shredded mozzarella. cream cheese works best!
What to Do
*preheat oven at 350*
First wash the mushrooms really well. You can do this by using a damp cloth and rubbing the dirt off the mushrooms. Next de-stem the mushrooms. Leave the stems on one side and the mushrooms caps on another side.
Using a knife or a food chopper, dice the mushrooms stems. Next, dice the onion and the garlic. Combine the two with the mushrooms and mix the mixture with a spoon.
Now get the small package of cream cheese and slightly melt it in the microwave. Take it out, and mix it into the mushroom stem mixture. Add in the Parmesan cheese (however much you want to put in) and mix. Note: in the picture, we didn’t use cream cheese bc we did not have any. instead we put in mozzarella cheese (pictured).
Next, put in a scoopful of bread crumbs into the mixture. Drizzle in some olive oil into the mixture after that.
Your mixture is done. Now comes the fun part. 🙂 On a clean plate, pour some bread crumbs onto it like so:
Next, with a spoon, spoon the mixture into the mushroom caps. It’s ok if it’s a little overflowing. Make sure though, that you pack it in there well. You can do this by using the back of a spoon and patting it in. This is to ensure that the mixture will not pop out for the next step you’re about to do. Oh yes..and more than not, you’re going to end up with lots of leftovers of the mixture. You can later use these as a topping for bread…freeze it for stuffing mushrooms later…whatever.
Now, bring your mushrooms to the the bread crumbs on the plate and quickly dip it into the crumbs like so:
Wasn’t that fun? 🙂 On an aluminum foil lined baking pan, set that mushroom aside.
Do the same with the rest of the mushroom caps
Next drizzle on some olive oil.
Next for garnish, sprinkle on some parsley and paprika.
The last step is to stick the mushrooms in the oven on 350 and cook for about 15-20 minutes. Enjoy!