I’ve decided to start a new weekly posting schedule. Mondays are now for mushroom recipes! We seriously love mushrooms in this house but I know there are people out there with some strong opposing feelings for these little fungi…so if that’s you then sorry!
Today’s recipe is for my dad’s stuffed mushrooms. SO delicious! And simple, they’re great for a fancy little appetizer or even as a snack or side-dish. We have these way more often than I’d like to admit but they’re just too good!
First we need to gather our ingredients:
- Button Mushrooms (I usually gauge 3 or 4 per person)
- Swiss Cheese
- Cream Cheese
- Garlic Powder
See? It’s got to be simple with only 5 ingredients, right?
First you need to turn on your broiler and clean your mushrooms. Cleaning mushrooms isn’t quite like other fruits and veggies; submerging these little guys in water is a big no-no. You just want to wipe off any dirt with a damp paper towel.
Then pop off the stems – you can save these and add them to soups or stock if you make your own. You paid money for all these mushrooms, don’t let them go to waste!
Next I use a small melon-baller to scoop out the inside of the mushrooms to basically make them into little bowls. (Add these innards to your reuseable pile with the stems)
Take a few slices of swiss cheese and cut them into little pieces.
Then fill up your mushroom bowls with the cheese and sprinkle some garlic powder on top.
Next take a small spoon and a scoop of cream cheese and spread it over the top of each mushroom, sealing all that goodness in.
Then place the mushrooms in a baking dish and sprinkle the top with paprika.
Time to pop them in the oven! 7 – 8 minutes usually does it. You want the mushrooms to be tender and the cheese to be gooey and just barely browned on top.
Finally – let’s eat! Hello delicious.
I’ve tried a couple substitutions (havarti on the inside and goat cheese on top is pretty darn delicious) but the combo of swiss and cream cheese is still our favorite. I sure hope you try this super simple recipe and get ready for more mushroom madness next week! I have a lot of recipes to share with you guys – some are more involved than others and some are just basic recipes that you can make with or without the mushroom part. For the most part, I’ve stuck to button mushrooms and portobellos – I have yet to venture into the world of exotic mushroom varieties but this might be just the inspiration I need to be bold and try something new!