It’s hard to imagine I’ve never made stuffed mushrooms, but it’s true. There are a lot of appetizers out there that I haven’t made, but mushrooms I love so you’d think they would be at the top of my list. My grandma sent me a recipe for stuffed mushrooms clipped from the Milwaukee Journal-Sentinel. Below is my adaptation.
- 10 baby bella or large button mushrooms
- 2 green onions, chopped
- 1/2 package (4 ounces) cream cheese, room temperature
- 3 or 4 slices provolone cheese
- Preheat oven to 350 degrees.
- Wipe any dirt off the mushrooms with a damp cloth and snap out the stems.
- In a small bowl, mix together the green onions and cream cheese. Fill each mushroom cap with the cream cheese mixture and place on an ungreased baking sheet.
- Cut the provolone cheese into small squares and put over the top of each mushroom.
- Bake in preheated oven 15 to 20 minutes, until heated through and cheese is beginning to brown.
Note: You can make up the stuffed mushrooms a day before the party, stopping before baking. Arrange on an ungreased baking sheet, cover, and refrigerate. When ready to serve, bake, uncovered, as directed above. If serving a larger crowd, double the recipe.
I like this appetizer because it’s relatively easy and completely impressive. My dad loved this dish. You probably think he loves everything I make, but he doesn’t. Yesterday he told me he wasn’t fond of the Creamed Brussels Sprouts (neither was I). So I believe him when he tells me he likes or loves something.
Something interesting: he did add some salt to the mushrooms. And he almost never adds salt to anything. On the other hand, I – who add salt to everything – did not add a pinch of salt to the dish – not while baking or eating.