I’m headed to a little work/party tonight and thought I’d throw together some stuffed mushrooms. As the hosts are providing dinner (something Mexican), I thought I’d add a little zing to these with some Mexican flavors. If my cilantro crop hadn’t tanked early in the summer, it would have been even better.
- 12-15 decent sized cremini mushrooms
- 1 small zucchini
- 1 small vidalia onion
- 3 tsps minced garlic
- 2 –okay I’ll be honest, I don’t know what kind of peppers they were–they look like bell peppers but are only an inch tall…I have them in my garden, seeded and deveined
- 1 oz 2% sharp cheddar cheese, finely grated
- 2 tsps olive oil
- 1 tsp chili powder
- 2 tsp cumin
- pinch of salt
- If they didn’t come cleaned, take a damp towel and wipe any remaining dirt off the surface of your mushrooms.
- Twist the stems out and set aside. Clean out any of the stem that didn’t come the first time. You want as much room as possible in these babies.
- In a 9×9 pan, spray the bottom with cooking spray and layer your mushrooms, top side down, across the bottom.
- Next set your olive oil to heat in a skillet over medium heat.
- Meanwhile, finely chop your onion (I absolutely recommend an electric chopper for this–best $10 you can spend). Add it to the oil.
- Throw the zucchini (topped and tailed) into the chopper and likewise finely chop it. Add it to the oil.
- Same with the peppers and garlic. Add them to the oil.
- Finally throw the mushroom stems into the chopper. Then add them to the oil.
- Things should be sauteing nicely. Add your cumin, chili powder, and salt.
- Your veggies are sweating at this point, so saute them until most of the liquid is gone.
- Remove from heat and stir in your cheese, mixing until all melty and well combined.
- Spoon this mixture into your mushrooms.
- Bake at 400 for 15-20 minutes or until lightly browned.
Cook’s note: I would add a bit more than a pinch of salt to the filling. Because this is all veggie (other than the cheese) it produces more liquid than mushrooms stuffed with other things, so you might also add a few tablespoons of breadcrumbs to help absorb some of it. You also might consider brushing the caps of the mushrooms with olive oil for a bit of extra flavor as well.
What’s the yield and portion sizes.
Well the recipe calls for 12-15 mushrooms, so it makes that many. They’re a good little appetizer at 2-3 mushrooms a person.