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The eighties are back in a big way. And by big I mean big hairdos woven with feathers, leggings and over-sized tunics, high waists and ballet flats. And if there is one thing that really deserves a comeback from the eighties, other than the Beastie Boys, it’s gotta be the classic, versatile, one-bite wonder: The Stuffed Mushroom.
UPDATE: WATCH THE VIDEO!
Ingredients for Basic Stuffed Mushrooms:
24 small mushroom caps, stems reserved
2 tsp minced garlic
3 tbsp panko bread crumbs
1 tsp parsley
1/8 tsp Italian herb blend spice
3 tbsp finely grated cheese such as Parmesan
2 tbsp grated cheese such as Mozzarella
salt, black pepper, crushed red pepper to taste
olive oil
Notes: White button or crimini mushrooms work best. Try other cheeses such Pecorino Romano instead of Parmesan. Gorgonzola or Gouda instead of Mozzarella. Adding spicy Italian sausage is also delicious — simply cut back on the panko and olive oil. When serving, provide a little Balsamic Vinegar for drizzling over the tops, if desired.
Directions:
Preheat oven to 400(F). Clean and stem mushrooms. Chop mushroom stems into small pieces.
In a bowl combine everything but the cheeses.
Saute mixture over medium heat in a small amount of olive oil just until fragrant and combined.
TIP: Use the zester to get the finest grate on Parmesan cheese.
Return sauteed mixture to bowl and stir in cheeses.
Generously stuff mushroom caps with mixture and bake in a 400(F) oven for 10 – 12 minutes.
Share and enjoy :)
Those look fantastic! I want them in my stomach immediately. :-)
Awesome! Thanks, Phil! They are very mouth-popping friendly… which can easily get several into your belly pronto!
Muy completa la guia para elaborar. Yo camie de queso.
The guide is very complete. I change the cheese.
These would make great poppers while watching the Lightning put away the Penguins!
Hi Gabi — Thanks for the comment and the Spanish lesson!! What cheeses did you use?
Hey Steve! These are VERY poppable and anything for a Lightening victory :)
Them sure sound good I am going to try them!
These were sooooo delicious! They almost tasted like fresh hot pizza.
I used cremini mushrooms and removed the gills to make room for more stuffing. I didn’t have any fresh garlic so I used a pinch of garlic granuals. I also sautéed the stems with a splash of Marsala wine and added a teaspoon of butter to the mix before I added the cheeses.
Thanks for the recipe!