Sunday, March 29, 2015

Stuffed Mushrooms Recipe

Where are my fun-guys out there?!

Today's recipe is dedicated to the mushroom lovers! I love almost all mushroom based dishes and this is one of my favorites! I'll be sharing with you today an easy STUFFED MUSHROOMS recipe. I fell in love with The Cheesecake Factory's stuffed mushroom appetizers a while back and I really wanted to make my own. Through many trials, this recipe has become the final end result of "making my own stuffed mushrooms journey." With this basic recipe you can probably play around with it and add or take out ingredients. I've added shrimp to this recipe before and it turned out to be a big hit! This dish is great to have as an appetizer or as a side to steak, fish, pasta and so much more! This'll be a very rich and creamy stuffed mushrooms recipe that I recommend for special occasions - definitely not an everyday food to have but totally worth it at the moment! It's pretty simple to make and the results will be fantastic! 

Here's what you'll need - many of the measurements are estimates since I don't usually measure the ingredients:
1 pack of Mushrooms
1 whole Onion
1/4 of Red Cooking Wine - For filling
4 tblsp of Cream Cheese
1/3 cup of Bread Crumbs (have some extra to top the stuffed mushrooms for baking)
1 tblsp of Parmesan Cheese
2 tsp of Onion Powder
2 tsp of Garlic Powder
2 tsp of Parsley
1 tsp of Paprika
1 tsp of Dried Oregano or 2 tsp of Fresh Oregano
1/4 of Red Cooking Wine - For sauteing onions and mushrooms
2 tblsp of Butter
1/4 of Milk or Heavy Cream
2 tblsp Olive Oil
Pinch of Salt and Pepper

*Cheese toppings can vary - I usually put on a mix of these cheeses: Parmesan, Gruyere, Gouda, Asiago, Mozzarella - all of which IF I HAVE, if I only have Mozzarella, I'll just use that. You can even get the packaged Three Cheese Blend from the store and use that!

What to do:
Preheat your oven to 425 degrees Fahrenheit.

In a bowl, mix the cream cheese, bread crumbs, onion powder, garlic powder, Parmesan cheese, parsley, paprika, oregano and wine together. Set this aside.

Chop the onion and let it rest aside in some water while you prepare the mushrooms. 

You can peel the cover of the mushroom off if you want, but if you do not, make sure to wash them properly.

Remove the stems and dice them up.

Rub the caps with some olive oil and place in a baking dish.

Drain the onions.

Put a pan on medium to high heat and then add the onions and mushrooms stems. After you saute them for a minute or two, add 1 tablespoon of butter and continue to saute the onions until they are translucent. Add the milk and wine and continue to stir. As it boils, you will see that the volume of the liquid will decrease/evaporate. When this occurs, add the remaining butter and continue to saute the onions and mushrooms until it has melted. Add some salt and pepper.

Mix the sauteed onions and mushrooms into the cream cheese mixture and fold together - this will be the FILLING!

Stuff the mushrooms with the filling! After you're done, if you have some of the filling left, you can probably save it for another day or just coat the mushrooms with the rest of it.

To top it off, generously sprinkle some breadcrumbs and the cheeses of your choice! In this picture I topped the mushrooms off with a packaged Three Blend Cheese - Parmesan, Asiago and Romano!
Place it in the oven for about 20-30 minutes - or until you see a golden brown or bubbling on the sides! Top it off with some Parsley and voila!

Hope your stuffed mushrooms turned out well and you enjoy this dish as much as I do!!!


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