Stuffed Mushrooms

It’s Not a Party Without the Fun-gi

This side dish/appetizer has earned us lots of kitchen cred among our family members, and it is always the thing we are asked to bring to every get-together. It also seems to disappear quite rapidly. And since everyone has been asking for the recipe for some time now, I decided to actually measure things the last time Kendall and I made them. The really great news is that they’re not difficult to make. So, now you can whip up a batch of these tasty shrooms (not that kind; they only taste magical) any time you like.

Ingredients:

48 oz of white mushrooms (i.e. two Sam’s size things of mushrooms)
2 tablespoons of butter
4 slices of bread
½ cup of Stella Rosa Black wine (it’s amazing by the way)
2 packs of cream cheese (8 oz each)
1 bag of shredded cheese (8 oz Mexican 4 cheese style)

Directions:

Wash and separate mushroom caps from stems. Place caps upside-down, like little bowls, in aluminum baking pans (or some other kind of baking dish). Using a food processor, mince all of the mushroom stems. Sauté the minced stems with the butter. Tear up the slices of bread into little pieces and add to the pan, along with the wine. Stir and continue to sauté for about 15 – 20 minutes, or until the mixture is no longer super soggy. Then, in a large bowl, combine the mixture and cream cheese together. Once thoroughly mixed, spoon the filling into the mushroom caps. Top with shredded cheese. Cook uncovered at 425 degrees for 20 – 30 minutes. (Cooking time varies depending on type of pan.)

PS: Kendall occasionally likes to add oysters to the filling as well, but I personally think that’s absolute sacrilege, and his batch of mushrooms have to be clearly marked so that I don’t accidently eat one.

🙂