Stuffed Mushrooms

Helga Glaesel de BlandingMarch 29, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I had whole mushrooms at home, which I needed to use before they spoiled, so I searched for recipes. I found this one, but had none of the other ingredients used to make it. The original recipe calls for goat cheese, and of course… I din’t have any, so I figured I would substitute with cream cheese. If I would’ve known these were so delicious, I would’ve made more! They are easy to make, and they make a fancy appetizer if you’re hosting a dinner party at home, or want to impress a date.

Helga

Stuffed Mushrooms

Adapted from Martha Stewart
Makes 8 appetizers

Ingredients:
8 mushrooms
4 teaspoons seasoned breadcrumbs
4 teaspoons grated parmesan cheese
3 teaspoons cream cheese
1 teaspoon cream
A pinch of cayenne pepper
A pinch of black pepper

Preparation:

Preheat oven to 400ºF.
Lightly oil a baking sheet.
Remove stems from the mushrooms.
In a small bowl, combine the breadcrumbs with the parmesan cheese. Add pepper and cayenne, mix well.
Add your cream cheese and cream. Mix with a fork combine it all well. It will be very thick, like a paste. You can add some more cream in ½ teaspoon increments if you feel your mixture is too thick.
Spoon the mixture into mushroom holes. Sprinkle with breadcrumbs.
Bake for 15 minutes, the top will be golden brown.

Have you made this recipe?

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