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Smoked Cheddar-Stuffed Mushrooms

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  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.

  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.

  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.