| Stuffed Mushrooms |
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
- 12 oz baby bella mushrooms
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup grated parmesan cheese
- 4 oz cream cheese, softened
- ¼ cup Italian bread crumbs
- 1 egg
- 2 cloves garlic, pressed or minced
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 2 tbsp diced green chiles
- optional: ¼ cup chopped cilantro
Instructions
- Preheat oven to 425 degrees F.
- Rinse mushrooms to clean off any dirt; remove stems, then toss mushroom caps with olive oil, salt, and pepper. If desired, finely chop stems to include in filling.
- In a large bowl, blend cream cheese, parmesan cheese, bread crumbs egg, garlic, spices, green chile, and (if desired) cilantro and chopped mushroom stems.
- Stuff filling evenly into the mushrooms. Sprinkle more smoked paprika on top.
- Place into a baking dish and bake for 20-25 minutes, until mushrooms are wrinkling and stuffing is starting to brown on top.
- Serve hot and enjoy!
Notes
Commentary:
Here we have a classic stuffed mushroom recipe, bite sized and easy to serve. They are full of flavor but with just a hint of Southwestern flavor. I got a kick out of these when I pulled them out of the oven. I swear, the baby bella mushrooms come out looking like little loaves of pumpernickel bread. If you want to adjust the flavor, taste the filling before stuffing. You can add more green chiles and cumin if you want a more Southwestern flavor. With just 2 tbsp of chiles, there’s just a hint of heat. These have a full flavor that’s not exactly Mexican or Italian and they make an ideal dish for a buffet.
Personally, I added the mushroom stems into the filling. I think it really makes no difference. Except for the baby bella mushrooms, I usually have all these ingredients, so this is an appetizer I’ll be making for get togethers coming up. Hope you enjoy it!
Here we have a classic stuffed mushroom recipe, bite sized and easy to serve. They are full of flavor but with just a hint of Southwestern flavor. I got a kick out of these when I pulled them out of the oven. I swear, the baby bella mushrooms come out looking like little loaves of pumpernickel bread. If you want to adjust the flavor, taste the filling before stuffing. You can add more green chiles and cumin if you want a more Southwestern flavor. With just 2 tbsp of chiles, there’s just a hint of heat. These have a full flavor that’s not exactly Mexican or Italian and they make an ideal dish for a buffet.
Personally, I added the mushroom stems into the filling. I think it really makes no difference. Except for the baby bella mushrooms, I usually have all these ingredients, so this is an appetizer I’ll be making for get togethers coming up. Hope you enjoy it!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/stuffed-mushrooms/