Mushrooms are one of my favorite vegetables, so anytime I can try something using them I will. I haven’t been able to convert my husband yet, though he will eat these little beauties if they are hidden inside something. So instead I’ll share dishes like these with my good friend Tamme, she always appreciates mushrooms like I do. This particular recipe is so easy you could whip up a big tray of these about 30 minutes before your guests arrive and have a delicious appetizer ready to go!
I found this stuffed mushrooms recipe on the Sargento Cheese website. It uses Mozarrella and parmesan cheese which is a fabulous combination. You could try other combinations as well. What I liked best about this is how easy it was, and there are very few ingredients needed.
This couldn’t be easier. Remove the stems, chop them up and cook them in oil with the onion. Let it cool (I spread mine out on a plate for faster cooling) then mix with the cheeses. Stuff the caps and bake! I did lengthen the baking time by about 4 minutes, but you should follow the suggested time and check them first.
- 12 large fresh mushrooms
- ½ cup finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- ½ teaspoon dried basil
- ⅓ cup Vermouth
- 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
- ¼ cup (1 oz.) Sargento® Grated Parmesan Cheese
- Remove stems from mushrooms; set caps aside. Coarsely chop stems.
- Cook chopped mushroom stems and onions in oil in large skillet over medium-low heat 5 minutes or until tender. Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool 5 minutes.
- Stir in cheeses. Fill mushroom caps with cheese mixture and place in 8×8-inch baking pan. Bake in preheated 350°F oven 15 minutes or until filling is hot and cheese is melted.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)