Lazy Stuffed Mushrooms
"This was something I put together while trying to come up with a different way to use mushrooms. I know there are scads of stuffed mushroom recipes on the Web, but I wanted to fly without a recipe and see how it went. The result, in my opinion, was fabulous, and surprisingly simple too. We served our mushrooms with a Caesar salad and some crusty sourdough bread, but the options are endless. Have fun with them!"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 lb mushroom, caps as large as possible
- 1⁄4 cup light cream cheese, garden vegetable flavor
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion flakes
- salt
- pepper
- olive oil
directions
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.
- In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.
- Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.
- Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.
- Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.
- Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.
- Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being!
I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.)
I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out!
I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious.
My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
