STUFFED MUSHROOMS ~ Vegetarian Style
I know that some of you like things spicy but we don't always. We like the delicate flavor of the mushrooms so that they are not overpowered by spices.
I have some suggestions at the bottom for those who want to add spice.
These are terrific with beer or a dry white wine.
I hope you enjoy these!
Featured Pinch Tips Video
- 1 large
- package of whole medium size mushrooms
- 1/4 c
- dry white wine
- 1 pkg
- cream cheese, 8 oz. package
- 1/2 c
- parmesan cheese, freshly grated
- 2 c
- loosely packed fresh bread torn in pieces
- 1/4 tsp
- 1/8 tsp
- white pepper
Tear the bread into medium size pieces and add to medium size mixing bowl.
Let the bread soak for a couple of minutes.
Wipe down mushrooms well or wash and dry well.
Twist out the stems from the mushrooms and dice them up.
Add the cream cheese, parmesan cheese, salt and pepper, and diced mushroom stems and mix well.
Mix all the ingredients together until well mixed.
Taste to check your seasoning.
Butter the outside of the mushroom caps.
Fill the caps with the mixture until it is heaping.
Sprinkle with dry processed parmesan cheese.
Bake for about 25 minutes or until cheese has melted and browned a little.
(I use a large baking sheet covered with parchment or foil.)
This mixture can include bacon, sausage, prosciutto, mortadella, ham or pancetta.
If you like them spicy add, some cayenne, Kashmiri chile pepper, chipotle pepper or jalapeno to the stuffing mixture. I don't recommend garlic or onion because these will mask the delicate flavor of the mushrooms.
Enjoy with a dry white wine or pale beer.
Thanks for visiting! : )
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