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Recipes Stuffed Mushrooms

Stuffed Mushrooms.

This recipe is very easy, and is another one of my vegetarian recipes. Again, it is not Vegan, because it does call for cheese. I serve these when I make my vegetarian spaghetti sauce that uses eggs as a meat substitute, and I never make enough to go around. They really are delicious, easy to make, and I promise you, will be a big hit.

You will need:

2 pounds, (at least) of button mushrooms, fresh, with stems

1 small onion

2 cups of shredded sharp cheddar cheese

Garlic powder and salt to taste

Vegetable oil

Preheat the oven to broil. Gently remove the stems from the caps and set aside. Clean the caps with a damp cloth and place on a foil covered cookie sheet. Place in the preheated oven and broil until the juices have filled the caps. Remove and set aside.

Remove as much of the dirt from the stems as you can with a damp towel and place into a food processer, or mince. Add half the onion to the food processor or mince the onion. If using the food processor, pulse stems and onion until you have small bits, and remove. Add 1 teaspoon of oil to frying pan and heat over a moderate heat. Add the onion and mushroom pieces and heat until the onion is transparent. Slowly start to add the cheese, stirring as it melts into the mushroom and onion pieces. Once all the cheese is in and melted, turn to heat to low. Add garlic and salt to taste.

I am not a cook that measures everything, so it’s hard to say how much garlic powder and salt that I add, but to guess, I would have to say, probably start with one half teaspoon of salt and one teaspoon of garlic powder and go from there. When happy with the taste of the cheese mixture, empty the liquid from the mushroom caps and start filling with the cheese mixture. I fill just until flat, that way it doesn’t make a huge mess in the oven.

Once all the caps are filled, you can cover and place in the fridge and reheat right before serving. Or if ready to go, the oven should still be on broil, place mushrooms in oven and watch carefully so you don’t burn them, but about five minutes or less and they should be browned, bubbly and ready to be served.

I can guarantee you they will go quickly. They really are delicious.