Tuesday, April 28, 2015

Stuffed Mushroom Caps



I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?



I do regret it now, because of it my daughter now do not eat mushrooms at all, but prior that she loved eating my creamy mushroom soup at least once every other week. I do hope she grows out of it and she will eat them again. Actually I haven’t made that soup for over two years now (oops!), but I really should make a batch.
 
So when finally I felt like I could try to eat mushrooms again, I almost immediately thought about these little mushroom bites.  They are great appetizers or party food and can be prepped ahead of time. Than when you are ready to serve, simply stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great thing about these mushrooms that the filling combinations can be endless!  So what are you waiting for? Go, bake some and fell in love with these stuffed mushroom caps! ;) 

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Stuffed Mushroom Caps

Serves 6 as appetizer

Ingredients:

24 white button mushrooms

250 g cream cheese, at room temperature

1 large garlic clove, minced

2 tbs chopped coriander

1 tbs chopped parsley

60 g grated mature cheddar cheese

Salt, pepper to taste

½ cup bread crumbs, divided in half

Olive oil


Method:

1.Preaheat oven to 180 C, line cookie sheet with grease-proof paper.

2. With damp kitchen towel clean the mushrooms, remove the stems and set aside.

3.In a large bowl combine cream cheese, minced garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs. Finley chop mushroom stems and add to the cream cheese. Mix all until combined. Season with salt and pepper.

4.Scoop about 1 tbs of cream cheese mix into the mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little olive oil.

5.Bake for 20-25 minutes or until browned. Leave for a few minutes to cool before serving.


Like mushrooms? Why not to try these recipes ;)




Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt








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