Cheesy Stuffed Mushrooms with Herbs
These two bite morsels make great appetizers, follow the basic recipe or feel free to add whatever suits your fancy. The recipe makes enough for 4 as appetizers or 2 as a light meal.
Servings: 4 servings
Ingredients
- 1 lb large button or cremini mushrooms (you should have 9 - 12 mushrooms)
- 4 ounces cream cheese
- 2 tablespoons mayonnaise (more or less)
- 2 ounces grated cheddar or similar cheese (I used emmental)
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- olive oil
Instructions
Prep the Mushrooms
- Gently remove any dirt or growing medium from the mushrooms with a damp paper towel.
- Remove the stems and trim the mushroom caps, scraping away most of the gills.
Make the Cheesy Mix
- Mix the cream cheese and mayonnaise together in a large bowl. Add the grated cheese, herbs and season as desired. Taste and adjust seasoning.
Fill Mushrooms and Bake
- Preheat the oven to 350°F/180°C
- Prepare a large casserole or baking tray with a little olive oil or cooking spray.
- Fill each mushroom cap with a generous tablespoon of cream cheese filling, adjusting the amounts to suit the number of mushrooms.
- Bake the mushrooms for 20 minutes or until the mushrooms are cooked through and the cheesy filling is golden brown.
- Garnish with more chopped chives or other herbs before serving.
Notes
Add ins for omnivores: finely diced cooked ham, chicken or shrimp Add ins for vegetarians: finely chopped and sauteed onions and garlic, finely chopped spinach or other tender greens Dairy free: substitute your favorite non dairy cream cheese, etc.