STUFFED MUSHROOMS
If you need something to bring for an appetizer or easy side dish at a party this, look no further! These mushrooms are a simple but delicious and impressive looking dish.
INGREDIENTS:
8oz Button or Baby Bella Mushrooms
2oz Cream cheese
2oz Sharp cheddar cheese
1oz Shallot
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Paprika
RECIPE STEPS:
Take cream cheese out of the fridge to soften. Shred cheddar on the fine (smaller) side of your grater.
Remove stems from mushrooms and mince them finely. Finely mince the shallot as well.
Melt butter in a small skillet over med heat. Add mushroom stems and shallot and stir to coat in butter. Add salt and pepper. Cook until mixture begins to brown well and get a little crispy. You may need to up the heat after the veggies soften well. This removes moisture and also gives a breadcrumb like texture.
Remove veggies from the heat and cool.
Combine the cooked veggies, garlic powder, cream cheese and cheddar. Be sure to blend well.
Preheat oven to 350.
Spoon cheese mixture into the mushroom caps and place on a parchment lined baking sheet.
Sprinkle with paprika and bake for 20 minutes.
If eating immediately, allow the mushrooms to cool for 5-10 min first to avoid molten cheese mouth burns! They can also be packed up to bring to a picnic or BBQ, and do not need reheating.
MACROS & SERVING INFO:
SERVINGS: 3
CALORIES PER SERVING: 200
PROTEIN: 9g
FAT: 17g
CARBS: 4.5g
