Who can resist stuffed cheesy mushrooms! Their earthy rich flavor make it a fav appetizer at any celebration! My daughter is especially fond of them…so this time around, I had her make them too! 🙂
Method:
Wash and dry large button mushrooms by gently rubbing them with soft paper towel.
Remove the thick stems and reserve caps. Chop the stems finely
Also finely chop some onions and chillies(optional)
Heat oil and sauté the chopped onions, chillies and mushroom stems for 2-3 minutes. Add salt, pepper, crushed red pepper and oregano.
Transfer to a bowl and cool to room temperature.
To make filling add equal quantity of shredded cheese to the mix.
Sprinkle mushroom caps lightly with salt n pepper.
Tightly pack mushroom caps with the mushroom cheese filling.
Next mix bread crumbs with some melted butter.
Top the filled mushrooms with a thin layer of the bread crumbs.
Arranged the stuffed mushroom caps on a foil lined greased baking tray.
Finally garnish with flat thinly sliced garlic.
Bake in a 425 degree Oven for 15-20 minutes (time will vary slightly depending on the size of the mushrooms)
Transfer to serving platter.
Garnish with chopped herbs…I used chives.
Serve warm!
PS: Notice the absence of excessive butter and cheese…as is the case of stuffed mushrooms, commonly served in Italian Restaurants….a most off putting sight!!
