Cheesy Stuffed Mushroom Caps
Main Ingredient: Mushrooms
Yield: 20-24 caps
Recipe courtesy of Patricia McCammack, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 10 mins
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- Total
- 25 mins
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- Servings
- 20-24 caps
Ingredients
- 2 lbs. fresh mushroom caps (stems removed and reserved)
- 8 ounces cream cheese
- 2 tablespoons onions, finely chopped
- 1/2 c. Cheddar cheese, shredded
- 1/4 c. plain bread crumbs
- 1/2 tsp. garlic powder
- 1 Dash paprika
- 4 tablespoons butter or margarine
Directions
- Remove stems from mushroom caps (reserving stems) and gently rinse both caps and stems separately. Finely dice mushroom stems and use enough to make ½ cup. Combine cream cheese, half the cheddar cheese, garlic powder, diced mushroom stems and onions in a medium bowl. Mix well.
- Melt butter in a pan over medium heat and sautée mushroom caps, for about 5 minutes, and then repeat with second batch. Stuff caps with filling and arrange caps in a shallow baking dish and sprinkle with bread crumbs, remaining cheddar cheese and paprika. Broil until cheese is melted.
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