If I could live off of one thing for the rest of my life it would definitely be stuffed mushrooms. There is something about the texture of a cooked, crispy mushroom vs. a smooth cream cheese filling that completely tickles my fancy.
With most things I make, I literally make it up, and these are especially perfect to throw in ‘whatever you like’ so here is a basic ‘recipe’ I use, alter as you please!
12 Large Mushrooms
Minced Garlic- 2-3 cloves
Handful of Chives, minced
1 (8 ounce) Package of Cream Cheese
Red Onions, minced (I usually put in about 1/4 cup.. it depends on the day)
1/2 TSP of Paprika
Group pepper to taste
Remove the stems from your mushrooms (be sure to save them). sometimes I need to carve a bigger hole in the mushroom so I can fill it to the maximum with the extremely delicious (non-fattening of course…) stuffing.
I usually beat the cream cheese until its slightly fluffy, and then I cut up the leftover stems into itty-bitty pieces, and then I throw in the minced garlic, onions, and chives. I mix that until its… mixed well, and then I throw in the spices. Sometimes I add a bit of cayenne pepper for the fun of it.
Cook them in a pre-heated oven at 350 degrees F. You will know they are done when they are oozing with oils (again, none-fattening..)
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- misstinkerbellberry reblogged this from blaine-- and added:
This looks amazing!
- blaine-- reblogged this from veggietalesfromavegetarian
- jess-bia reblogged this from veggietalesfromavegetarian
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