Monday, January 3, 2011

Baked Stuffed Mushrooms

Mushrooms are a staple at home. Put mushrooms on anything and Mr.WD40 will instantly devour it. We buy Mushrooms in bulk, our guy sells a box of ten 250g packets for 75LE.
It's only a tad cheaper than the stuff you get from the supermarket, but way fresher. Unfortunately the only types I've found here in Cairo are buttons, and Portobellos. I'd love to someday have the opportunity to taste wild mushrooms.

The first time I made this recipe we went crazy over it. I've adapted it to our tastes and it's been a basic side dish on our menu ever since.

Stuffed Mushrooms:
Adapted from Rookie Cookie


10 large whole mushrooms
1 cup shredded mozzarella cheese
1/3 cup fresh shredded Parmesan
2 oz cream cheese (I use Kiri sometimes.)
4 garlic cloves, minced
1/4 cup plain bread crumbs
1 Tbs oregano
1 Tsp Thyme
2 tsp kosher salt
A few grinds ground pepper
A few sprays of olive oil


Set oven to 400 degrees.

In a medium bowl add Parmesan, Mozzarella, cream cheese.

Mince garlic, bread crumbs then add them to the cheese Mixture.

Add Oregano, thyme ,salt and pepper. Mix well using a rubber fork.

(At this point it could be stored in an air-tight container in the fridge without adding the mushrooms' minced stems, so they don't get darker in color.)

Scrub mushrooms with a dry towel and remove stems from mushrooms. Finely mince stems and add to the bowl.

Once combined, use your fingers to add heaping amounts of cheese mixture into mushroom caps. Being careful not to tear the cap.
Sprinkle a small amount of mozzarella cheese on top of each mushroom. Lightly sprinkle a shallow baking dish (I use my Pyrex lid) with olive oil and all over the mushrooms.

Bake stuffed mushrooms for 15-20 minutes, or until cheese is lightly browned.

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