Stuffed Mushrooms: Practically Perfect in Every Way!
Recently, we had the joy of celebrating the 80th birthday of one of our Sisters. What better way to celebrate this milestone than a Mary Poppins-themed party? Beautiful table settings, colorful flower arrangements and fanciful kite decorations added to the festivities, and the food was not far behind! Among the offerings that evening was a favorite of many of our Sisters: stuffed mushrooms. Warm and savory, this appetizer is reserved for special occasions and doesn’t last long on the plate!
CHANGE SERVING SIZEservings
- 1 8oz package whole mushrooms
- 1 cup seasoned bread crumbs
- 8 oz cream cheese
- 1/4 cup Parmesan cheese
- 1 tsp minced garlic
- 1 tbsp olive oil
- salt and pepper to taste
- 1 bunch chives for garnish
- Preheat oven to 400 degrees.
- Gently clean mushroom caps by wiping black dirt off with a paper towel
- Remove mushroom stems, and finely dice.
- Coat the bottom of a skillet and sautee the garlic until tender. Add the diced mushroom stems and cook until soft.
- Remove skillet from heat, and set aside to cool.
- In a mixer or hand mixed, combine cream cheese, bread crumbs, parmesan cheese and salt and pepper. Once mushroom stems are cool, add to bowl and thoroughly combine.
- Grease a 9x9 glass casserole dish, and arrange mushroom caps hollow side up.
- Using small spoons, gently fill the mushroom caps with the cream cheese filling and bake for 20 minutes in the oven, or until moisture begins to form in the cap.
- Remove from oven, garnish with chive and serve alongside other hors d’oeuvres.