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.

Ratings & Reviews

Roxanne605's Review

December 04, 2012

klally's Review

March 31, 2012

carolfitz's Review

February 19, 2012
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.

KET2394's Review

April 19, 2009
These mushrooms were pretty good - I'll definitely make them again - but they were no show-stopper. I added 2 slices of cooked/chopped center-cut bacon for a little more flavor. Don't skimp on the quality of the cheese as this is where any kick comes from.

aeroncaskb's Review

March 29, 2009
These mushrooms were easy and flavorful. I made the recipe exactly as stated except for using panko in place of the breadcrumbs. However, next time I will either use a regular sharp cheddar, or maybe a smoked mozzarella. In my opinion, the smoked cheddar came across too much like Velveeta, which I dislike.