Stuffed Mushroom Monday

Pin It Look what I made!  Sorry if I sound a bit like a Kinder-beaner, when I say that.  They are just so cute.

Really easy and really tasty.  You can do it, too.  In 15 minutes or less.

I had envisioned this with portabellas, in which case I would have got a little more creative.  But, the past two times I have been to the one store in my neighborhood that has portabellas, they were out.  Both times I had a delicious meal in mind.  Both times I was a sad sad girl.  Plan B: little button mushrooms.  Remove the stem and dig out the gills, but handle these buttons with care.  Note: You may want to bake these a bit and get rid of some of the water before you fill them.  I didn't and the pan was a little watery.       

Baked or not, stuff those buttons with your favorite pizza sauce.

Then top 'em.  I did a few varieties just to experiment a bit.  One with ham and fresh mozzarella, one with ham and an Italian cheese blend, and one with a spoonful of sundried tomato and pesto cream cheese.

 Bake 'em for 15-20 minutes.

These would make a nice party appetizer, especially with the different varieties.  Make it ahead of time and pop it in the oven when the guests arrive.  I have seen a million stuffing mushrooms ideas and each sounds better than the next.

Ingredients:

400 grams Button Mushrooms
1 jar of your favorite pizza sauce

Toppings:
Sliced Deli Ham
Fresh Mozzarella or Italian Cheese Blend
Sundried Tomato & Pesto Cream Cheese (or other delicious cream cheese blend, or make your own flavored cream cheese)

Garnish:
Chopped Tomatoes
Olive Oil
Chopped Basil

Directions:

Preheat oven to 350F.  De-stem and carefully remove mushroom gills.  Bake for 10 minutes to reduce water if desired.  Stuff with a spoonful of sauce.  Top.  Bake for 15-20 minutes.

Garnish with chopped tomatoes, a drizzle of Olive Oil and Chopped Basil mixed together.  Serve immediately.

Bon Appétit! Pin It