Mushrooms: you either love them or you hate them. Rarely have I met a person who is ambivalent about mushrooms. Fortunately, Keith and I share an undying love for these precious little fungi; we eat every variety, every which way. Keith’s recipe for stuffed mushrooms is simple but oh so delicious. It relies on the unmistakable flavor of button mushrooms, stuffed and overflowing with cheese, breadcrumbs, and a hint of red pepper. It is impossible to eat just one.
Keith made these tasty morsels for us to eat on a chilly fall afternoon while watching football. They are the perfect game day snack, and they look almost too pretty to eat. Almost. We love them with a frosty glass of KBC IPA.
We recommend these stuffed mushrooms for tailgating parties or as a great looking appetizer at your next dinner party. How can you not love a fungi?
A great vegetarian appetizer that looks as good as it tastes
- 12 large white or brown mushrooms
- 2 TBSP butter
- 2 TBSP flour
- 1/2 C shredded jack/ cheddar cheese
- 1/4 C panko bread crumbs
- 1 tsp garlic, chopped
- 1/2 C milk
- 1/4 C diced red pepper
- 1/4 C vegetable oil
- 1 tsp garlic powder
- 1 TBSP chives, diced
- Remove stems from mushrooms and set aside
- In a large bowl, add the vegetable oil and garlic powder and mix
- Add mushroom caps to bowl and toss until coated with garlic oil.
- Place on baking sheet
- Take mushroom stems and chop with knife or food processor until a grainy texture (rice like)
- In a sauté pan add garlic, butter and melt.
- Add diced mushrooms and sauté for 5 minutes over medium heat.
- Add flour and cook for 30 seconds
- Add milk and mix
- Add cheese and stir until melted.
- Remove from heat and stir in bread crumbs until combined.
- Top mushroom caps with mixture and bake in 350 degree oven for 10-15 minutes until mixture is golden brown. (time depends on size of mushrooms)
- Remove from oven and top with diced red peppers and chives.
- Serve and enjoy