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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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