Stuffed Mushrooms

Jonathan’s 30th  Birthday is coming up, but as a surprise we threw him a surprise party a week early. Most of our gatherings involve tasty treats that become full out potlucks. It’s always a good time, and no stress on anyone. If you forgot to bring something chances are someone got inspired to bake cookies and make a salad. We share wines, and beers and since most of us are quite adventurous there is always something new and delicious to try. Where this was Jono’s 30th though, we really wanted to cater to him. He loves stuffed mushrooms, well, all things mushrooms so that is one thing I made.

Stuffed Mushrooms

  • 1 large package or two small (you need about 25) medium sized white button mushrooms
  • 1/3 cup butter
  • 1/2 cup asiago cheese, divide into two
  • 1/3 cup of shredded Mozzarella cheese
  • 2-3 cups about 1/2 box of vegetable flavored crackers ( I used Veggie Thins)
  • 2 medium-large cloves of garlic grated
  • 1 tsp rosemary
  • cracked black pepper to taste

Method

Pre-heat oven to 350

Grease a 9″x13″ with about 1 tbsp of butter. Clean mushrooms with a damp cloth and stem.Set the stems aside for soup or veggie broth reserving about 5 or 6 stems for the stuffing. Arrange mushrooms in the dish face up.

To make stuffing, in a medium bowl add remaining butter, herbs, pepper and garlic. Melt butter mixture by putting int he microwave for about 30 seconds, if it’s not completely liquid, give a good stir. You may need to heat for an additional 15 seconds.

Cut off the ends of mushroom stems and finely chop, add to butter mixture.

With your hands crumble crackers and add to butter mixture. With a fork, crush any big bits of cracker and combine with half of the asiago cheese.

With a teaspoon, spoon mixture evenly into mushroom caps. I tend to really pack it in there, it takes about 2 cups of mixture to fill 25 caps well. Once they are all stuffed sprinkle with Mozzarella and remaining asiago.

You can then cover and store for a few hours before cooking. They would most likely be easy to make up ahead the night before but I usually make them the morning of.

If you are ready to eat them immediately the whole cooking process takes about 30 minutes. Make sure your oven is preheated and bake for about 20 minutes. They should be golden brown on top and bubbly. The mushrooms should be darken and soft to the touch. Once they are ready to go, carefully remove with a small spatula or spoon and place on serving tray. Let cool about 5- 10 minutes as they will burn your fingers and mouths if eaten right away.

 

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