Ingredients
1 package baby bella /white mushrooms
Garlic minced - 4 to 5
Onion -1/2 chopped into small pieces
Parmesan cheese shredded - 1/2 cup
Boursin cheese / cream cheese- 6 oz
Salt
Pepper
Paprika - 1 tbsp
Bread crumbs ( I use panko)- 1 cup
butter- 2 tbsp
mozzarella cheese- cut into small cubes
Instructions:
- Preheat oven to 350 F
- Wash the mushrooms well until it is clean. Then blot off the water and dry them.
- Next remove the stems from the mushrooms and place them in a separate bowl.
- The mushrooms without the stems are set aside for now ( they will be stuffed later)
- Cut up the mushroom stems into small pieces
- Place a pan on medium heat and add butter and let it melt.
- Now add the chopped onions and sauté until translucent, then add garlic and sauté it as well, finally add the chopped mushroom stems and sauté for a few minutes.
- Add salt, pepper and paprika to the mixture and mix well.
- Take this mixture off the stove and place in a bowl and let it cool down for at least 15 minutes.
- Now add the shredded parmesan cheese, boursin cheese, breadcrumbs to the mixture in the bowl and mix it in really well. This makes the filling for the mushroom caps.
- Now take a baking sheet and place aluminum foil on it and spray with cooking spray so the mushrooms don't stick to it.
- Stuff the mushrooms with a small spoonful of the filling.
- Arrange the stuffed mushrooms on the baking sheet and place a small cube of mozzarella on top.
- Bake at 350 F for 20 minutes or until the cheese is melted.
- Mushroom caps are now ready to serve ( let it cool down before eating since the hot filling can burn your tongue!)
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