Well, as Jay will tell you is normal, I was right.
He would never tell you that.
What I mean to say is, you can stuff mushrooms with the same filling!
It’s super duper delicious.
Anyway. Click here to see the original post with the filling recipe.
If you’re too lazy to click on that, mix the following in a bowl:
- 1 brick cream cheese
- 1 cup grated monterrey jack or mozzarella cheese
- 1 clove grated garlic
- 1 10 oz box spinach, thawed and squeezed dry
- salt and pepper to taste
- 8 oz drained chopped artichokes (frozen, canned, or in water)
Besides that, you just need mushrooms and parmesan cheese! I was making these for a wedding shower, so don’t be fooled by the massive quantity. Make as many mushrooms as you’d like, and use the rest of the filling for something else.
First, rinse the mushrooms and take out the stems. Don’t throw them away! You can mince them up and use them in the place of ground beef in these sweet burritos, or you can add them to spaghetti or…whatever! Just don’t be an asshole and throw them away. Promise? Ok.
When the mushrooms are ready, preheat an oven to 400F. Place the mushrooms face DOWN on a baking rack fitted inside a baking sheet. This will allow some of the moisture to drip away!
Bake the mushrooms for 15 minutes until they are beginning to slump but aren’t fully cooked.
Then, flip them over and fill each mushroom with some of the filling. Jack up the oven to 425F at this point, too!
Sprinkle the stuffed mushroom with parmesan…
..then bake them for 15 minutes or until they are golden brown on top and bubbly.
Delicious. Perfect. Amazing.
These are great hot, cold, at room temperature…whatever! You can bake the mushrooms in the first half and make the filling way in advance, then just assemble and re-bake when you’re ready to serve.
Make these for your next gathering – they’re addictive!
Submitted to Weekend Potluck. So delicious, it needs to be shared!