Stuffed Mushrooms

With the holiday season just around the corner, it is time to party! These stuffed mushrooms are a great tasting vegetarian appetizer that is sure to please the most ardent carnivore in your party. With the meaty texture and oozing with cheese, these stuffed caps are super easy to make and can be prepared ahead of time . Stuffed with cream cheese and walnuts and topped with a little shredded mozzarella and cheddar combo, these stuffed mushrooms are a sure crowd pleasers.

Mushrooms are a low calorie food on their own and a very good source of vitamins B and a lot of essential minerals like selenium, copper and potassium. They are also the only plant based source of vitamin D ( mushrooms grown with exposure to uv light) . With their meaty texture and woodsy flavour they are equally popular amongst vegetarian as well as non-vegetarian people.

For this stuffed mushrooms recipe I used the white button mushrooms , but you can use cremini if you want. Since it is an appetizer, you want to choose small, even sized mushrooms. You do not want to wash the mushrooms as they will absorb this extra water and then release it during cooking, making your dish mushy and soggy. Remove the stems and wipe the mushrooms clean with a damp towel and you are good to go. Brush the mushrooms with some melted butter, stuff the cavity of the mushrooms with the stuffing, and the shredded cheeses. They can be covered and refrigerated at this point. Pop them in the oven for about 15 minutes or so before serving and you have your tender, juicy, stuffed mushrooms ready to be devoured.

Ingredients: 

1 pound button mushrooms, wiped clean and stems removed

200 g cream cheese

Walnuts 1/4 cup finely chopped

1 tsp mixed dried herbs (thyme, parsley, oregano)

ground black pepper to taste

1/2 cup shredded mozzarella and cheddar combo

1/4 cup melted butter

Method:

Mix finely chopped walnuts and herbs with cream cheese. Add Black pepper to taste and keep aside.

Take the stems off the mushrooms (use them in soup or omelettes) and wipe the mushrooms clean with a damp towel

Brush the mushrooms on the outside with melted butter.

Stuff about a teaspoon of the cream cheese mixture in the cavity of the mushroom and top it off with a small sprinkling of shredded cheeses.

The mushrooms can be prepared up to this point and kept aside.

Preheat the oven to 375 F. Put the mushrooms on a baking sheet lined with foil or parchment, making sure not to overcrowd them .

Bake them in the oven for 15-20 minutes till the cheese melts and is a little golden.

Let them stand for about 5 minutes before serving

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