I love baked stuffed mushrooms. They’re easy to make and so good that there are never any leftovers. This is a fairly simple recipe and aside from the mushrooms, consists of things I always have available. Foodie tip: keep a stash of breadcrumbs and small pucks of goat cheese in the freezer for emergency appetizers.
Ingredients:
- a large pack of mushrooms
- 1 egg
- 3-4 oz goat cheese
- 3-4 tbs breadcrumbs
- 1/4 cup green onion (optional)
- 1/2 ts chicken bouillon powder
- pinch of ground chili pepper
- pinch of ground mustard
- pepper to taste
- olive oil
Tools:
- food processor (I used a mini for this recipe since it’s such a small amount)
- spoon!
- toaster oven (or regular oven if you’re into that)
- oil sprayer (optional)
Instructions:
- Remove the mushroom stems and scrape the gills out with a spoon. Add the stems and gills to your food processor.
- Add everything else (goat cheese, breadcrumbs, etc.) and process until well-mixed and there are no large chunks.
- Spoon the filling into the caps and tile them on a baking sheet (foiled if you hate dishes as much as I do).
- Lightly spray the caps with olive oil to keep them from drying out too much.
- Bake at 300 for about 30 minutes. They’ll shrink a bit.
We were hungry and forgot to snap photos before eating them all, so no fancy plating for this one. :)