The Sensitive Kitchen

Thursday, November 25, 2010

Cheddar-Stuffed Mushrooms

These smell as good as, if not better than, they taste. Take the time to dice the cheese; it makes a difference in the finished product, giving you pockets of melted oozy goodness.

1 lb large cremini mushrooms for stuffing
2 tsp olive oil
1 large shallot, minced
1 clove garlic, minced
1/4 c dry breadcrumbs or panko
2 Tbsp chopped fresh parsley
1/2 tsp each salt and freshly ground black pepper
2 Tbsp grated Asiago or other hard Italian grating cheese
3/4 c sharp cheddar or other strong cheese, in 1/8" dice
Lemon juice

Prep mushrooms: clean, then remove and finely chop stems. Set stems aside. Lay out caps open side up on a baking sheet.

Heat a small nonstick skillet over medium-high heat. Saute minced shallots and minced garlic in olive oil 2 minutes or until tender. Add chopped mushroom stems; saute until soft. Add breadcrumbs, chopped parsley, salt, pepper, Asiago and cheddar to shallot mixture; toss until blended.

Spoon about 1 teaspoon filling into each mushroom cap. (Can be held at this point 1 day covered in refrigerator.)

Bake at 400° for 20 minutes or until filling begins to brown and cheese melts. Serve warm.

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