Made to directions, easy to prep in the morning and then just pop into the oven that evening. These were good & simpler to make than our favorite recipe. Don't think the smoked cheddar is essential, probably would use a less-expensive option if we made again. Served before CL's pasta with mussels.
Smoked Cheddar-Stuffed 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.
Yield: 10 servings (serving size: 4 mushrooms)
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Amount per serving
- Calories: 51
- Calories from fat: 44%
- Fat: 2.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 2.7g
- Carbohydrate: 4.6g
- Fiber: 0.3g
- Cholesterol: 6mg
- Iron: 0.4mg
- Sodium: 176mg
- Calcium: 51mg
- 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
- 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.
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