CHEESY STUFFED MUSHROOMS

Stuffed mushrooms is a miniature mushroom appetizer that will make your table elegant and delight diners with its sweet and savory taste. And if you experiment a bit with the filling, you can create a really delicious flavor. Today I decided to prepare one of the best mushroom recipes, stuffings whose fillings almost resemble julienne. I've made stuffed mushrooms a few times and everyone loves them. This recipe takes absolutely no time and you will be amazed at how easy it is to cook and how delicious it tastes. The creamy garlic-flavored filling that blends perfectly with the grilled mushrooms will be impeccable. Very simple to make with cheap ingredients, but the results are amazing. Stuffed mushrooms are a delicious low-carb appetizer that's perfect for the Keto diet. This recipe is also welcome as a snack at any party as it is vegetarian and gluten-free.

EQUIPMENT

Bowl

baking pan

parchment paper

skillet

INGREDIENTS

8 mushrooms

1 clove garlic

1 onion

4 oz cream cheese

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

1/2 tbs salt

1/8 tbs black pepper

2 tbsp olive oil

Recipe Tips:

Use well-shaped cap mushrooms, so you will get a good aspect for your appetizers. The filling can be diversified, it is up to what to use, from meat (bacon or sausages) to fresh vegetables(for example bell pepper, spinach, asparagus). The mozzarella cheese can be substituted with other cheeses you might like, like Gouda, Cedar or any kind of blue cheese. For a more crunchy taste, before baking, mushrooms can be seasoned with breadcrumbs. This Stuffed Mushrooms can be served with some topped fresh herbs. This healthy and delicious stuffed mushroom appetizer takes just minutes to be done. Once mushrooms are baked, they are soft with a juicy and creamy filling, yet with a crunchy topping. What more do you need on a cozy evening?

INSTRUCTIONS

1. Using a damp paper towel, gently wipe the 8 mushrooms. Use a tablespoon or a small knife to remove the stem. Be careful not to break the mushroom caps. Layer hats in a casserole dish (oven-friendly) lined with parchment paper and drizzle a few drops of olive oil.

2. Heat a skillet over medium-low heat with 2 tablespoons olive oil. Add a clove of minced garlic. Meanwhile, cut a medium onion into small pieces and add the garlic. Cut the stem of the mushroom. Add them to the cooked vegetables (the onions should be soft and almost golden in color). Sprinkle a little salt and pepper. Let them fry for about 5 minutes.

3. Place sautéed onions and mushrooms in a bowl. Add to this mixture 4 oz (100 gr) cream cheese and ½ cup finely grated mozzarella. Mix and mash all ingredients with a fork until everything is well combined. Add a tablespoon to each mushroom. Sprinkle some parmesan on top.

CHEESY STUFFED MUSHROOMS