Three-Cheese Stuffed Mushrooms
I whipped up a batch of these and went out to run an errand. I planned on having the family test it out later. Came home and all that was left was an empty pan on the counter. The end.
YIELDS 18 STUFFED MUSHROOMS
- 18 mushrooms, stems removed
- 1 Tbsp butter
- 1⁄2 cup finely diced onion
- 1 clove garlic, crushed
- 7 oz (200 g) riced cauliflower
- 4 oz (110 g) brick cream cheese
- 1⁄4 cup grated Parmesan cheese
- 2⁄3 cup shredded cheddar or Mexican blend cheese
- 1⁄4 cup chopped fresh parsley, divided
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
Preheat oven to 375°F (190°C). Spray a 9x13-inch (20x30-cm) baking pan with cooking spray. Place the mushrooms in the pan. Melt butter in a large frying pan over medium heat. Add onion and garlic and sauté for 5 minutes. Add riced cauliflower and sauté additional 5 minutes, stirring occasionally. Add all three cheeses and stir until melted and combined. Turn off heat and stir in 3 Tbsp chopped parsley, salt, and pepper. Fill each mushroom cap generously with cauliflower-cheese filling. Bake for 20 minutes until lightly browned and cooked through. Sprinkle with remaining parsley and serve.
Note: These can be prepared in advance and refrigerated for up to three days.
(Originally featured in Family Table, Issue 694)
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