While preparing our Thanksgiving meal last week, we wanted a few snacks that would hold us over until dinner time. We decided Stuffed Mushrooms would be a nice treat and began our search for a recipe. Here’s a look at the recipe we concocted – it combines several that we found online.
4 oz cream cheese, softened
12 oz button mushrooms
1 clove garlic, minced
A little bacon, ham, pancetta, or whatever you have in the fridge (we had ham), chopped finely
2 tablespoons sundried tomatoes, chopped
1/2 c shredded smoked cheddar cheese
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped
salt and pepper
1/4 c breadcrumbs1 tablespoon lemon juice
1 tablespoon olive oil
Preheat oven to 350 degrees. Clean off your mushrooms and remove the stems. Save the stems and chop them up finely. Cook the bacon/ham/pancetta/whatever in a pan until it’s a little crispy. Add in chopped garlic, sundried tomatoes, green onions, and mushroom stems. (I didn’t use all of the mushroom stems…just added a small handful to the mix.) Once veggies are tender and not too mushy, remove from heat and allow mixture to cool a little.
Meanwhile, put the mushroom caps in a bowl (the smaller ones are great for a bite size appetizer but you can use whatever size you want.) Drizzle with the olive oil and lemon juice and stir to coat all the caps. Place in one layer in a lightly greased baking dish. Sprinkle with a little salt and pepper.
Once veggies/meat are cooled, mix them with the softened cream cheese and 1/4 cup of the smoked cheddar. Add a little salt and pepper if you’d like.
Put this cream cheese mix into a plastic food storage bag, trim off one of the corners and pipe it into your mushrooms. Fill them generously….this stuff is good!
Mix the breadcrumbs and remaining 1/4 c of cheese together and sprinkle over the tops of the mushrooms. Bake at 350 for about 25 minutes.
This is a super easy method for stuffed mushrooms. You can follow this recipe if you want, or you can change it up to include things in your own fridge. You could add sausage….or artichokes…or whatever cheese you happen to love. Change it up to suit your taste. If you come up with something magnificent, let us know! We love to try new recipe ideas.
I forgot to include this sweet picture of my handsome husband in our Thanksgiving post. He made a super tasty and moist turkey!! Here he is with the bird just before it was transferred to the oven for a crispy brown suntan…