Yield
10 servings (serving size: 4 mushrooms)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Step 4

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.

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