Here's my recipe:
3-Cheese Stuffed Mushrooms
1 450gram (1lb) package of button mushrooms (the ones that say "stuffing or stuffer" on the sticker - the bigger ones!)
1/2 portobello mushroom
1/2 white onion, chopped finely
2 large cloves garlic, minced finely
2 tbsp parsley
1 tbsp butter
2tbsp goat cheese (flavoured kind works best here)
2 tbsp light cream cheese
2 tbsp parmesan petals
2 tbsp grated parmesan (the kind in a shaker jar)
2 tbsp fine bread crumbs
1/8 tsp cayenne pepper
salt & pepper
Preheat oven to 375degrees & line a cookie sheet with baking paper. Clean the mushrooms (using a damp paper towel, brush any dirt away - don't emerse the mushrooms in water). Carefully remove the stems from the mushrooms and set aside. Arrange the mushroom caps upside down on the baking sheet and bake for about 10 - 12 minutes, until they start to shrivel a bit and juice starts coming out. Don't throw the juice out - save it for the cheese mixture. Set aside and let cool slightly.
|This is after they have been cooked!|
In a food processor, combine 1/3 cup of the mushroom mixture with the goat cheese, cream cheese, parm petals, salt, pepper and cayenne. Add any reserved mushroom juice - I even squeeze my mushrooms into the processor to get rid of the excess moisture in the caps!! Pulse till you have a nice smooth mixture. Combine with the reserved mushroom mixture.
Arrange the mushrooms in a baking dish, turned up this time. Spoon the stuffing mixture into each cap - pile it high even! Sprinkle the tops with the shaker parm and the breadcrumbs.
When you're ready to serve, bake in the oven at about 375 for another 10 minutes, or until the cheese and crumbs turn golden. Deeeelish! One variation that I do with these is add a tin of crab meat to the stuffing - but not everyone likes seafood, so I usually only do that when I know who's going to be eating them!!!
I'm taking mine to my friends and will heat them up there!! Everyone have a great Halloween weekend!
|Appies to go!|