How to Make Stuffed Mushroom Caps

These stuffed mushrooms are a real party pleaser. Pass them on a tray or serve them as a side dish. Makes 16 mushroom appetizers, serving six to eight.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 16 large, fresh, brown mushrooms
• 1 c. cream cheese
• 1 c. shredded cheddar cheese (plus extra for topping)
• 1/2 c. minced chives
• 2 green onions - minced
• Groceries
• Round Baking Dishes
• Serving Platters
• Vegetable Brushes

1. Preheat oven to 350 degrees F.

2. Wash the mushrooms carefully with a vegetable brush under lightly running cold water. Pat dry immediately with a clean towel.

3. Remove the stems from the mushrooms. Discard or save for another use (see Tips).

4. 

   Combine cream cheese, the 1 c. cheddar cheese, chives and chopped green onions in a bowl. Mix well.

5. 

   Carefully spoon the cheese mixture into each mushroom cap.

6. 

   Place the mushrooms in a round baking dish.

7. Top the mushrooms with shredded cheddar cheese.

8. Place in the oven and bake 15 to 20 minutes, until the cheese is melted.

9. Allow to cool slightly, and serve.

Tips & Warnings

• Try stuffing the mushrooms with this mixture: 1 cup finely diced ham, 1 cup bread crumbs, 2 tbsp. parsley, 1/4 cup pine nuts and a few tablespoons of dry vermouth. Sprinkle with paprika and bake as directed above.
• The mushroom stems can be finely chopped and added to the stuffing - try substituting them for the ham in the tip above.
• Be sure to let the mushrooms cool completely before serving. They get very hot and tend to burn tongues.

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[zidster]

on 10/20/2008 its really good if you slice crabmeat and mix it with some obay and some limon zest and simply salt and pepper and bake at 400 for about 8 min per inch of meat

[Jbel]

on 10/20/2007 Another easy way is to use Rice Roni, we used (Broccoli Au Gratin). Cook the rice and you can mince the stems of the mushrooms to add flavor and then put that in the caps. You can add a piece of sausage (vegie sausage) and spinkle some cheese on top. Then go by the instructions on the original recipe. We ended up puting them in at 300 then changing it to 350 and leaving them in longer so, so the original recipe will go faster.

on 6/30/2006 Using a baguette or French bread loaf; slice into 1/2" thick pieces. Lightly butter both sides of bread and arrange on baking sheet. Bake 5 minutes at 400F, (or until browned) turning once. Prepare mushroom caps how you like them best -but don't cook them yet. Place one cap stem side up on each slice of toasted bread and broil 8 to 10" from heat source for 5 to 6 minutes.

on 2/2/2006 You can also take out the stems and chop them up very fine. Take fresh spinach and chop up very fine.
Put 1 tablespoon of butter or olive oil in pan. Add stems and spinach and cook until soft. Add the mixture to fat free cream cheese. Add Cayenne pepper to your liking, chives, a little salt and pepper, then stuff your mushroom caps! It is very good. You can then dip in breading mix and bake as usual, the breading gives it a little more crunch!

on 11/22/2005 Take the stems of mushrooms and chop them up, add 1/2 cup bread crumbs, mince 1/2 onion, 1 can (or fresh)crab meat, 1/4 cup olive oil, salt and pepper, and a dash of nutmeg. Cook for 15 minutes. Sprinkle with Parmesan cheese and cook for 5 minutes more, then cool and serve.