One of the scariest things for me is cooking for my family (which is probably why I waited until I made tart crusts out of cocoa puffs for BettyCrocker.com to tell anyone I know about my blog) but I’m trying to get over that fear and these stuffed mushrooms were a good start.
We had our final holiday celebration today because my cousin Michael (who’s 10 and has a food blog!) and his family came into town. My grandmother did the traditional black eyed peas and greens and asked the rest of us to just bring some appetizers. I’m not sure why but I immediately thought of stuffed mushrooms.
I’m happy to report that I came home with a clean plate (seriously clean because my grandmother even washed it for me after all the mushrooms were gone!). Most of us did agree that a little bacon would’ve made them even better but I’m happy with how they turned out.
from Annie's Eats
- Preheat the oven to 350F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor and pulse in brief bursts until them mushroom stems are finely chopped.
- Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.