Mushroom Caps – Stuffed with Cheese and Veggies

This is a great appetizer for at parties, you can put in a meat if you like, something salty like ham or bacon would be a good addition, but this is a vegetarian recipe. This can also be turned into an entree by using full grown Portabellos topped with a piece of Canadian Bacon and the Cheese Sauce before being put in the oven.

A really quick easy appetizer that’s delicious and quite healthy, If you want to make it as a meal instead of an appetizer you can put the cheese mixture on a regular size Portabello.

This is one I learned from my mom, she usually would just put a little cheese on the caps with a little garlic salt and toss them in the toaster oven for a while and have them as dinner.  I decided to up the awesomeness, the mushrooms get really soft and juicy, and having a little crisp from a browned cheese is a great addition.

Ingredients

  • 1 Tbsp Olive Oil
  • 1 Package of Baby Portobello Mushrooms
  • 1 Wheel of Laughing Cow Garlic and Herb Cheese
  • 2 Cups of Fresh Spinach
  • 1 Tsp Minced Garlic
  • 1/4 Cup Diced Onion
  • 1/2 Tsp of Ground Rosemary
  • 2 Tsp Black Pepper
  • 2 Tsp Salt

RECIPE

  1. Heat the oven to 350 degrees
  2. Rinse and de-stem Mushrooms so you only have the caps (You can mince the stems and saute them if you want)
  3. Put Mushroom Caps on a baking dish, stem side up
  4. In a small pot heat 1 tsp of olive oil to medium heat
  5. Grind or finely mince rosemary and add to oil
  6. Add onions and garlic and Sweat until tender
  7. Slice Spinach into little strips (Roll them up in a bunch and slice)
  8. Add Spinach to Pot, cook until it begins to wilt
  9. Add Laughing Cow Cheese to Pot and stir until melted
  10. Sprinkle Black Pepper and salt over the mushrooms
  11. Spoon the mixture into the mushroom caps as full as you want
  12. Put in oven for 10 minutes
  13. Turn oven Broiler on to High
  14. Crack the oven door open slightly and keep an eye on the mushrooms as broilers will burn anything if you turn around for a second
  15. As soon as the cheese mixture is golden brown, take em out and let them rest for a minute
  16. Serve at a cocktail party!

Sadly only one of my roommate’s likes mushrooms so I don’t get to make this as often as I’d like, but it’s still really good.  I used to do it with Button Mushrooms, but the Baby Bellas are so much better.  They’re still young, but they have a fuller flavor than the buttons and a more meaty texture.  Also, if you’re looking for a nice presentation I recommend putting chopped cilantro with them.  As always I hope you enjoy these, and please let me know what you think!

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