Wednesday, December 14, 2011

Cheese stuffed mushrooms, two ways

Let me start by saying I loooove mushrooms.  Love.  Them.  Let me also say that this photograph is not doing the deliciousness in that pan justice.  Someday, perhaps I'll upgrade from my iPhone camera, but for now, you'll just have to take my word for it.

I made these mushrooms for a potluck with my rockin' book club, and I think they turned out pretty tasty.  What I love about them for a potluck dish is that they can be stuffed a day ahead and baked in the oven right before serving, or can be stuffed in a hurry when you get back late from shopping, in about 10 minutes so that you still make it on time.

I have made the cheddar/bacon bit variety for years, just like I learned from my mom, but decided to make a second variation out of what I had on hand.  It was nice to have a vegetarian mushroom option, and both were tasty.

Stuffed Mushrooms

16 ounces mushrooms
1 tsp extra virgin olive oil
1/4 cup sharp cheddar cheese, shredded
1 tbsp bacon bits
2 tbsp feta cheese, crumbled
2 sprigs fresh mint, finely chopped
1/4 cup spinach, finely chopped
4 tbsp plain breadcrumbs

Wipe mushrooms with damp paper towel to clean.  Remove stems and chop finely in small chopper or processor.  Saute chopped stems in oil 5 minutes, stirring occasionally.

Split sauteed stems into two bowls.  Add 2 tbsp breadcrumbs to each bowl, stirring to incorporate.  Add cheddar and bacon bits to one bowl and all other ingredients to the other.  Mix to incorporate all ingredients and add salt and pepper to taste. Use less salt than usual because both the feta and bacon bits tend to be a little salty.

Bake at 350 for 20-25 minutes until mushrooms are cooked through.

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