This is a variation on Stuffed Mushrooms… to me it was a no-brainer that you can use the stems of the mushrooms and used them as your filling. But people were sooooooo amused by this that it let to the name – mushroom-stuffed mushrooms. This is basically using up all your produce and minimizing waste.
I made these as hot appetizers for our Francophone get-together, but you can serve them as a side dish too. My friends teased me on the concept, but they all took home the left-overs. And still, 5 days later they were still bragging about them. Not bad, huh?
1 packet of button mushrooms 2oz cream cheese 2 handfuls of grated cheese – Italian-blend 1 tbs of fresh flat-leaf parsley, chopped finely 2 tbs of butter Salt and pepper Herbamare seasoning 2 tbs of whole-wheat bread crumbs (optional)
- Clean out all the mushrooms and remove their stems. Set mushrooms caps aside.
- In a large skillet over medium heat, place butter and let it brown a bit, about 4-5 minutes. Meanwhile, chop all the mushrooms stems as finely as possible. Add the chopped mushrooms to the butter and sauté until the mushroom stems are golden brown. When they’re almost done… add salt, pepper and Herbamare seasoning.
- Pre-heat oven to 400° F.
- Transfer the cooked mushrooms to a bowl and add the cream cheese, shredded cheese, parsley and breadcrumbs, if adding.
- Stuff each mushroom cap with the filling, allowing the filling to kind-of-overflow.
- Bake in oven for about 20 minutes.
- Remove them immediately from the oven so they do not sit on the juice they released. Transfer them to a platter and serve immediately.