Smoked Cheddar-Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The strong flavor of smoked cheddar cheese goes a long way in these savory bite-sized appetizers. Dicing (instead of shredding) the cheese allows for little melted pockets in the filling. Ingredients:
cooking spray |
1/4 cup minced shallots (about 1 large) |
1 garlic clove, minced |
40 medium button mushrooms (about 1 pound) |
1/4 cup dry breadcrumbs |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 ounces smoked cheddar cheese, diced |
1 teaspoon olive oil |
1 teaspoon water |
Directions:
1. Preheat oven to 400°.
2. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; sauté 2 minutes or until tender. Place shallot mixture in a medium bowl.
3. Remove stems from mushrooms; chop stems. Add chopped mushroom stems, breadcrumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 teaspoon water; stir well to combine.
4. Spoon about 1 teaspoon filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400° for 20 minutes or until filling begins to brown and cheese melts. Serve warm.
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