"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Smoked Cheddar-Stuffed Mushrooms Recipe

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This recipe for Smoked Cheddar-Stuffed Mushrooms, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nephi Wright
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cooking Spray
1/4 cup minced shallots (about 1 large)
1 garlic clove, minced
40 Medium button mushrooms (about 1 lbs)
1/4 cup dry breadcrumbs
2 tblsp chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz smoked cheddar cheese, diced
1 teaspoon olive oil
1 teaspoon water

Directions:
Directions:
1: Preheat oven to 400°
2: Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; sauté 2 minutes or until tender. Place shallot mixture in a medium bowl.
3: Remove stems from mushrooms; chop stems. Add chopped stems, bread crumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 teaspoon water; stir well to combine.
4: Spoon about 1 teaspoon filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400° for 20 minutes or until filling begins to brown and cheese melts. Serve warm.

Number Of Servings:
Number Of Servings:
10 servings (serving size: 4 mushrooms)
Preparation Time:
Preparation Time:
22 min cooking, 15 prep
Personal Notes:
Personal Notes:
Original recipe from pg 169 of Cooking Light, July 2007

 

 

 

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