Oh for the love of cheese……and garlic……and cheese….and mushrooms……
These little nuggets of delightfulness are quick to throw together when your husband calls you, as you are getting ready to prepare supper, to tell you we are having company 🙂
I love him.
I am not naturally a spontaneous person, but I like spontaneity, I just never think of it.
These are always a crowd pleaser and sure to disappear within seconds of appearing on the table.Â
My Stuffed Mushrooms
Prep time
Cook time
Total time
Recipe By: Megan
Serves: 6-8
Ingredients
- 12 large crimini mushrooms
- 1 stick butter
- 1 scallion, minced
- 1 clove garlic, minced
- about ½ cup bread crumbs
- ½ - ¾ cup gruyere or sharp cheddar cheese, finely grated
Preparation Instructions
- Preheat the oven to 375º.
- Remove the stems from the mushroom caps, set the caps in a rimmed baking pan (I like to use a glass pyrex one but anything will work) and then finely chop the stems.
- In a small saute pan over medium heat, melt the butter. Then add the mushroom stems, scallion and garlic and saute for a couple minutes to soften. Then add the bread crumbs, you want the mixture to be pretty buttery so just add the bread crumbs a little at a time so you don't end up with a dry mixture. If you accidentally add to much just throw in a little more butter to loosen it up.
- Then using a small spoon, scoop a little of the mixture into each mushroom cap. Next top with a little of the cheese on each mushroom.
- Bake until mushrooms are soft and the cheese is melted, about 15-20 minutes.
- Serve hot.
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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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