Tonight, I wanted something different. And by different I mean something Babydoll won’t eat. He is very anti mushrooms and well…I love them! I had some large caps that needed to be eaten so I decided on the fly to make stuffed mushrooms. They were absolutely delish! You can use whatever ingredients you wish. This dish is completely versatile so use what you have and improvise!
You Will Need:
-2 good size Portobello mushroom caps
-1/4 cup chive cream cheese
-2 tbsp Parmesan cheese
-1 tsp minced garlic
-1 piece of toasted bread (in my case leftover grilled burger buns)
-1 tsp butter
-Seasonings to taste (I used thyme and rosemary)
-Salt and pepper
In a small pan, drizzle a little olive oil. Saute herbs and garlic until browned lightly. Add a small pat of butter with a splash of water and scrape the bottom of the pan getting all those herbs to release their oils. Add toasted bread in small pieces and stir until all the oil and butter is soaked in the bread mixture. Lastly, dice the stems of the mushrooms and cook for a minute or two. I waste nothing so I add stems. It is good flavor!
Be sure to put a splash of water on the bottom of the baking dish so the mushrooms become tender. Cover with foil and bake at 425 degrees for 25 minutes or until browned and bubbly.
This was so yummy and took less than 25 minutes to make. It is great way to use what’s left in the fridge and play with different flavors. I have a lot of freshly dehydrated herbs from my garden, so I used rosemary and thyme. You can mix up different herbs and use different flavored cream cheeses to make a unique variation of stuffed mushrooms every time. My caps were rather large so cooking times will vary. When you don’t really feel like cooking a huge meal, this is perfect. It is a great meat substitute and cooks rather quickly.
This serves two people.