How to Make Stuffed Mushroom Caps. These stuffed mushrooms are a real party pleaser. Pass them on a tray or serve them as a side dish. Makes 16 mushroom appetizers, serving six to eight.
Preheat oven to 350 degrees F.
Wash the mushrooms carefully with a vegetable brush under lightly running cold water. Pat dry immediately with a clean towel.
Remove the stems from the mushrooms. Discard or save for another use (see Tips).
Combine cream cheese, the 1 c. cheddar cheese, chives and chopped green onions in a bowl. Mix well.
Carefully spoon the cheese mixture into each mushroom cap.
Place the mushrooms in a round baking dish.
Top the mushrooms with shredded cheddar cheese.
Place in the oven and bake 15 to 20 minutes, until the cheese is melted.
Allow to cool slightly, and serve.
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- Try stuffing the mushrooms with this mixture: 1 cup finely diced ham, 1 cup bread crumbs, 2 tbsp. parsley, 1/4 cup pine nuts and a few tablespoons of dry vermouth. Sprinkle with paprika and bake as directed above.
- The mushroom stems can be finely chopped and added to the stuffing - try substituting them for the ham in the tip above.
- Be sure to let the mushrooms cool completely before serving. They get very hot and tend to burn tongues.