Smoked Cheddar-Stuffed Mushrooms

recipe
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.
4

Worthy of a special occasion

Yield:

10 servings (serving size: 4 mushrooms)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 44 %
Fat 2.5 g
Satfat 1.1 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.7 g
Carbohydrate 4.6 g
Fiber 0.3 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 176 mg
Calcium 51 mg

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

Preparation

Preheat oven to 400°.

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.

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.

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.

Note:

Jaime Harder,

July 2007
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