I love mushrooms. In fact, if I had to choose between ice cream and mushrooms…I would choose mushrooms. If you love mushrooms as much as I do, you’ll love this recipe!
I’ve never made stuffed mushrooms and I was delighted with how easy they were! This recipe should make about a dozen large stuffed mushrooms.
Here are the ingredients:
12 large whole mushrooms
1 Tablespoon olive oil
1 Tablespoon minced garlic
1 block cream cheese (8 oz.)
1/4 cup parmesan cheese
|1. Wash the mushrooms and pat dry.|
|2. Pull the stem off each of the mushrooms. I was surprised how easily they came off!|
|3. Chop the stems up into itty-bitty, teeny-tiny pieces. All except for the tough icky end of the stem.|
|3. Put one tablespoon of olive oil in a small skillet.|
|4. Add the mushrooms stem pieces and 1 tablespoon of minced garlic. Cook until all the moisture has been absorbed, but be careful not to burn the garlic.|
|5. Line the mushrooms in a greased pan.|
|6. Combine the garlic/stem mixture with 1 block of cream cheese (8 oz).|
|7. Add some salt and pepper to the mixture as well as 1/4 cup of grated parmesan cheese. Lightly sprinkle with a TINY bit of ground cayenne pepper. I put in 1/4 teaspoon and that was too spicy for me. If you have some bacon, throw that in there too.|
|8. Fill the mushrooms with the mixture. Add a tiny bit of mozzarella cheese on top. Bake at 350 degrees for 20 minutes.|
PS- I realize this has nothing to do with “teaching your child”, but if I’m going to go to the trouble of making something new, why not share it…right?!?!