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Stuffed Mushrooms – A Beautiful Mess

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You know it’s a good party when the appetizers are great. Which is exactly why I recommend you make these stuffed mushrooms the next time you host! And if you want more appetizer ideas, check out our snacks and appetizers archive.

These stuffed mushrooms are easy to make. You can also serve them and wait to bake until just before serving. They have simple ingredients but are very delicious. Regardless of whether you serve them as an appetizer or side dish, they will elevate any meal.

Related: Love mushrooms? Next, try the homemade mushroom soup or the portobello burger.

ingredients

  • Baby Portobello Mushrooms – Other mushrooms can work too
  • ghee
  • olive oil
  • shallot
  • garlic
  • Italian bread crumbs
  • Cream cheese
  • Parmesan
  • Parsley – or any other fresh herb such as rosemary

directione

Remove the inner stems from the mushroom caps, reserving half of them. Rinse everything well, remove any dirt, and let it dry.

Cut the stems of the preserved mushrooms and shallots. Mince the garlic. In a small frying pan, heat the butter and olive oil over medium heat and steam the shallots and garlic until soft (2-3 minutes).

In a bowl, add the softened cream cheese, cooked shallot mixture, and breadcrumbs. Stir until combined. Fill empty mushroom caps with this mixture. Then dip the sides in Parmesan.

Bake in the oven at 400°F (205°C) for 20 minutes. Top with chopped parsley just before serving.

Tips for making

  • If you want to make this dairy-free, replace the cream cheese with vegan cream cheese and omit the Parmesan.
  • I like to serve them on a different serving plate or plate than the one they were baked in because they will release moisture during baking and if they sit in their juices for too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc.), then they can become soggy. a little.
  • I usually top with parsley, but other herbs work great too. I think these look more festive, like Thanksgiving or Christmas if you add a little fresh rosemary or thyme instead of parsley.

Submission suggestions

These stuffed mushrooms are great for holiday meals as an appetizer or side dish, but here are some main dishes you can also choose to serve with them:

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Get the recipe

An easy appetizer or side dish

fruit 24 Mushrooms

to equip 10 minutes

He cooks 20 minutes

the total 30 minutes

directions

  • Remove the inner stems from the mushroom caps, reserving half of them. Rinse everything well, remove any dirt, and let it dry.

  • Cut the stems of the preserved mushrooms and shallots. Mince the garlic.

  • In a small frying pan, heat the butter and olive oil over medium heat and steam the shallots and garlic until soft (2-3 minutes).

  • In a bowl, add the softened cream cheese, cooked shallot mixture, and breadcrumbs. Stir until combined. Fill empty mushroom caps with this mixture. Then dip the sides in Parmesan.

  • Bake in the oven at 400°F (205°C) for 20 minutes.

  • Top with chopped parsley just before serving.

Notes

If you want to make this dairy-free, replace the cream cheese with vegan cream cheese and omit the Parmesan.
I like to serve them on a different serving plate or dish than the one they were baked in because they will release moisture while baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc.), they may become a little soggy.
I usually top with parsley, but other herbs work great too. I think these look more festive, like Thanksgiving or Christmas if you add a little fresh rosemary or thyme instead of parsley.

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Nutritional facts

Stuffed mushrooms

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.

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