Mushrooms, you either love them or hate them. I happen to LOVE them. Did you know one cup of mushrooms has approximately 3 grams of protein, well now you do. My journey to make the perfect stuffed mushroom has been well traveled. I have tried them from sea to shining sea. They have been stuffed with seafood, sausage and fillings thought up by some of the most imaginable chefs. The one I have loved the most and sought out to emulate was a mushroom stuffed with its own delicious stems and a few other simple, yet bold and tasty ingredients. This is the recipe you will find here. I don’t think there has been one party over the years where I have not served these delectable morsels and served them to the most willing of delightful party guests. 🙂
Preheat oven to 425 degrees.
- Remove the mushroom stems (put aside to chop for the filling) and place the mushrooms on a foil lined baking sheet. Drizzle 1 tbsp of the olive oil over the mushrooms. Sprinkle each one with a little kosher salt.
Waiting to be stuffed. - In a frypan on medium heat, add the remaining tbsp of olive oil and the whipper butter. Melt the butter. Sauté the sliced green onions, chopped garlic and chopped mushroom stems for 5 minutes. Add black pepper and kosher salt to season. Add the breadcrumbs and mix it into the mixture.
Filling, nothing more than filling. - Take the frypan off the heat and stir in the shredded cheddar cheese. Mix to combine and to start to melt the cheese.
Everything is better with cheese (or is that butter)?! 
Breadcrumbs, sure I like breadcrumbs. - Spoon 2 tbsp of the mixture into the mushrooms. Fill them liberally at first to spread out the mixture and then pile on the remaining mixture to “beef” up their appearance. Top them with a drizzle of olive oil and a pinch of kosher salt. Bake for 12-15 minutes.
Then one mushroom says to the other: I’m stuffed! - You can serve them anyway you like—on a platter or piled gloriously on top of each other in a serving dish. Either way, I guarantee they won’t last! Enjoy!!! 😀
Stuffed Mushrooms
- 12 Large Stuffing Mushrooms
- 4-6 Green Onions Depending on your taste buds
- 2 Large Garlic Cloves
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Whipped Butter
- 1/2 Cup Plain Breadcrumbs
- 3/4 Cup White Cheddar Cheese Shredded
- Black Pepper
- Kosher Salt
- Preheat oven to 425 degrees.
- Remove the mushroom stems (put aside to chop for the filling) and place the mushrooms on a foil lined baking sheet. Drizzle 1 tbsp of the olive oil over the mushrooms. Sprinkle each one with a little kosher salt.
- In a frypan on medium heat, add the remaining tbsp of olive oil and the whipper butter. Melt the butter. Sauté the sliced green onions, chopped garlic and chopped mushroom stems for 5 minutes. Add black pepper and kosher salt to season. Add the breadcrumbs and mix it into the mixture.
- Take the frypan off the heat and stir in the shredded cheddar cheese. Mix to combine and to start to melt the cheese.
- Spoon 2 tbsp of the mixture into the mushrooms. Fill them liberally at first to spread out the mixture and then pile on the remaining mixture to "beef" up their appearance. Top them with a drizzle of olive oil and a pinch of kosher salt. Bake for 12-15 minutes.
- You can serve them anyway you like—on a platter or piled gloriously on top of each other in a serving dish. Either way, I guarantee they won't last! Enjoy!!!
This recipe is easily doubled, for double the deliciousness!
Kimberly
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