Herb,Vegetable & Cheese Stuffed Mushrooms
Updated: Aug 31, 2020
I’ve always enjoyed appetizers; they’re fun and easy to eat and despite their small size, they are also quite detailed in creation and presentation. Stuffed mushrooms are one of my favorite appetizers, not only because they're a delicious and savory pop of flavor, but they're also a crowd-pleaser in any setting – dinners, cocktail receptions, parties, meetings, etc. For this recipe, I focused mainly on vegetables with a slight hint of cheese for added creaminess and lightness. The recipe is also gluten-free, keto-friendly and allows for a variance in texture by using hearty vegetables like broccoli and mushrooms along with lighter vegetables like spinach and scallions. This recipe is also great to make at home with kids or if you are a cooking newbie. Enjoy!
20 whole Mushrooms, stems removed
1/8 cup Cheddar Cheese, diced
4oz Cream Cheese, softened
½ cup Fresh Spinach (diced, stems included)
1 Brocolli head, diced
1 mini Red Bell Pepper, diced
1 large Scallion, minced (green and white parts)
2 Garlic cloves, minced
½ tsp. Onion powder
1 tsp. Red Pepper Flakes
1 tsp. Black Pepper
1tsp. Worchestire sauce
1 tsp. Ground Cayenne Pepper
1 ½ tsp. Dried Rosemary (mince at home, if possible)
Sea salt to taste
(Photo caption: From left to right - mushroom stems, prepped vegetable mix, completed filling mix)
Rinse whole mushrooms thoroughly and pat dry with paper towels. Remove the stems from the mushrooms and place near the cutting board. Set mushroom caps aside in an open container for future use. Mince all produce and place them in one container.
Place cream cheese on the counter and allow it to reach room temperature before use.
Prepare a baking pan lined with parchment paper.
Preheat a frying pan (nonstick preferred) with 3 tablespoons of olive oil (ensuring the stove is on medium).
Combine all produce (except spinach) and herbs in one container and place the mix into the frying pan. Add all seasonings and cook for 12 minutes. Stir occasionally.
Add spinach and mix, letting cook until wilted. Remove from heat and let cool for 5 minutes.
In a large bowl, add cream cheese, cheddar cheese, and worchestire sauce. Mix together until blended well.
Add cooked vegetable mix and fold into cream cheese blend, ensuring that it is mixed well. This will be used as the filling.
Preheat oven at 350 degrees for 10 minutes.
Rub or brush olive oil on the outside of the mushroom caps to prevent drying during cooking.
Fill each mushroom cap using a tablespoon and place in the prepared baking pan. Ensure that the caps are not touching.
Place pan into the oven and let bake uncovered for 35 minutes.
Remove the pan from the oven and let cool for 5 minutes before serving the mushrooms.
Top with fresh parsley or grated parmesan cheese for added color and taste.
·This recipe was light on cheese and heavy on vegetables. Add parmesan cheese or mozzarella in the mix or on top of the mushroom before baking for an extra cheesy effect.
Breadcrumbs can be added for more of a dense mix, as well as on top for a crunchy bite.
Italian seasoning can be used as a substitution for the rosemary.
As whole mushrooms tend to vary in size, you can use portobello mushrooms for a larger and more uniformed effect.
This recipe works well as a vegan option once the cheese is removed. The mix is moist and flavorful without it.
For platters or events, the mushrooms can serve this with a marinara dipping sauce.
You can meal prep! The stuffed mushrooms can be prepared 24hrs in advance and placed in a sealed container. Remove from the fridge and allow to reach room temperature (approx. 15 - 20 minutes) before placing the pan in a preheated oven.
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