Stuffed mushrooms are a holiday favorite of mine, but many of the recipes are the same. The ones that I've had most often are delicious -- but also very greasy, cheesy, or fattening. This recipe has much of the same creaminess as more fattening recipes, thanks to a secret ingredient: hard boiled eggs!
To make these easy snacks, you'll need the following ingredients. (I picked them up at my local Walmart, including the BIG mushrooms, which are difficult to find in my area.)
- Seasoned bread crumbs (make your own, or choose a packaged variety with garlic flavors)
- Large stuffing mushrooms (Monterrey or similar)
- Hard boiled egg
- Cheddar cheese (shredded)
- Salted Butter
- Optional: diced garlic cloves, onions, and/or celery
To begin, wash your mushrooms, remove the stems, and place them hole-side down in a baking dish. (You may choose to spray the pan with olive oil to keep them from sticking.)
Bake the mushrooms in a 350 degree oven for 5-10 minutes (depending on the size of mushroom), while you prepare the filling. First, sautee your diced veggies (onions, garlic, celery) in a pan with salted butter. While they are cooking to tender, mix 1/4 cup cheddar cheese, 1 diced egg, 5 teaspoons crumbs, and 1 tablespoon melted butter. Add your diced veggies. Mix well.
By now your mushrooms should be tender, but not mushy. Remove them from the oven, flip them over, and stuff them full with the filling. I do this by filling the holes to the top, packing the filling down, then adding more filling to overflowing. When all are filled, broil under a broiler or toaster oven for 2-3 minutes, or until the cheese is melted and the crumbs are toasted.
Serve hot!
Do you have ingredients you would add to this recipe? How would you stuff your mushrooms?
As a participant in the Walmart Moms Program, I've received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.
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