Stuffed Cheesy Mushrooms
Stuffed Cheesy Mushrooms Recipe - Delicious and Easy-to-Follow from USA
Introduction
Stuffed Cheesy Mushrooms are a delicious and savory appetizer that is perfect for any occasion. These mushrooms are filled with a flavorful mixture of zucchini, shrimp, and three types of cheese, making them a crowd-pleasing dish that is sure to impress your guests.
History
The origins of Stuffed Cheesy Mushrooms are unclear, but they have become a popular dish in many households and restaurants around the world. This recipe puts a unique twist on traditional stuffed mushrooms by incorporating a variety of ingredients that add depth and richness to the dish.
Ingredients
- 10 large button mushrooms, with stems removed and 5 stems discarded
- 3 - 4 medium-sized chanterelle mushrooms (if available/in season, a great substitute for some of the button mushrooms; if using, reduce the number of button mushrooms to 6)
- 1 tbsp olive oil
- 0.75 cup grated zucchini
- 1 cup frozen pre-cooked shrimp, thawed and roughly chopped
- 0.5 cup bread crumbs
- 0.25 cup light cream cheese
- 0.25 cup grated cheddar cheese
- 2 tbsp grated parmesan cheese
- pepper to taste
- paprika for garnish (optional)
How to prepare
- Preheat the oven to 350°F.
- Wash and grate the zucchini, allowing it to drain for 5-10 minutes. Meanwhile, wash the mushrooms and remove the stems, setting aside 5 stems. Roughly chop the stems.
- In a large skillet, heat olive oil over medium heat. Add the zucchini and mushrooms, and cook for 2-4 minutes, stirring occasionally. Turn off the heat and add the shrimp, bread crumbs, cream cheese, and cheddar cheese. Stir until the cheeses melt.
- Using a teaspoon, scoop the mixture into each mushroom cap, filling it just past the top. Sprinkle with Parmesan, black pepper, and paprika (if using). Repeat for the remaining caps.
- Place the mushroom caps on a lightly greased baking sheet, and bake in the oven for 15-20 minutes. Serve immediately.
Variations
- Substitute the shrimp with cooked chicken or turkey for a different flavor profile.
- Add chopped spinach or sun-dried tomatoes to the filling mixture for added texture and flavor.
Cooking Tips & Tricks
Make sure to thoroughly wash and drain the zucchini to remove excess moisture before adding it to the filling mixture.
- Be sure to cook the mushrooms and zucchini mixture until the cheeses melt to ensure a creamy and delicious filling.
- Feel free to customize the filling by adding your favorite ingredients such as bacon, spinach, or sun-dried tomatoes.
Serving Suggestions
Stuffed Cheesy Mushrooms can be served as an appetizer at a dinner party or as a side dish with a main course. They pair well with a crisp green salad or a side of roasted vegetables.
Cooking Techniques
Preheat the oven to ensure even cooking of the mushrooms.
- Allow the zucchini to drain before adding it to the filling to prevent excess moisture in the dish.
Ingredient Substitutions
Use any type of cheese you prefer in place of cheddar and parmesan.
- Substitute the zucchini with yellow squash or bell peppers for a different taste.
Make Ahead Tips
Prepare the filling mixture in advance and store it in the refrigerator until ready to use.
- Stuff the mushroom caps ahead of time and bake them just before serving.
Presentation Ideas
Garnish the Stuffed Cheesy Mushrooms with fresh herbs such as parsley or chives for a pop of color. - Serve the mushrooms on a decorative platter with toothpicks for easy serving.
Pairing Recommendations
Pair Stuffed Cheesy Mushrooms with a glass of white wine such as Chardonnay or Sauvignon Blanc.
- Serve the mushrooms alongside a charcuterie board for a complete appetizer spread.
Storage and Reheating Instructions
Store any leftover Stuffed Cheesy Mushrooms in an airtight container in the refrigerator for up to 2 days.
- Reheat the mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Nutrition Information
Calories per serving
Each serving of Stuffed Cheesy Mushrooms contains approximately 200 calories.
Carbohydrates
Each serving of Stuffed Cheesy Mushrooms contains approximately 10 grams of carbohydrates.
Fats
Each serving of Stuffed Cheesy Mushrooms contains approximately 12 grams of fats.
Proteins
Each serving of Stuffed Cheesy Mushrooms contains approximately 8 grams of proteins.
Vitamins and minerals
Stuffed Cheesy Mushrooms are a good source of vitamin C, vitamin A, calcium, and iron.
Alergens
Stuffed Cheesy Mushrooms contain dairy (cream cheese, cheddar cheese, parmesan cheese) and shellfish (shrimp).
Summary
Stuffed Cheesy Mushrooms are a delicious and nutritious appetizer that is rich in proteins, fats, and vitamins. However, they may not be suitable for individuals with dairy or shellfish allergies.
Summary
Stuffed Cheesy Mushrooms are a delicious and versatile appetizer that is perfect for any occasion. With a flavorful filling of zucchini, shrimp, and three types of cheese, these mushrooms are sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
I remember the joy I felt when I first discovered this recipe for Stuffed Cheesy Mushrooms. It was a warm summer day, and I was visiting my dear friend Martha who lived in a charming little cottage on the outskirts of town. Martha was known for her culinary skills, and she had invited me over for a delicious lunch.
As we sat at her cozy kitchen table, sipping on cups of steaming tea, Martha began to prepare the most mouthwatering appetizer I had ever seen. She took out a tray of large, plump mushrooms and carefully removed the stems, leaving behind the perfect little cups to be filled with a delectable mixture.
I watched in awe as Martha sautéed onions, garlic, and herbs in a pan until they were fragrant and golden. She then added a generous amount of creamy cheese and breadcrumbs, creating a rich and savory stuffing that would soon be nestled inside the mushrooms.
As Martha filled each mushroom cap with the cheesy mixture, she explained to me that this recipe had been passed down through her family for generations. It was a favorite at family gatherings and special occasions, and Martha was always happy to share it with her friends.
After the mushrooms were stuffed and arranged on a baking tray, Martha popped them into the oven to bake until they were golden and bubbling. The tantalizing aroma that filled her kitchen made my mouth water, and I couldn't wait to taste the final result.
When Martha finally pulled the tray of stuffed mushrooms out of the oven, they looked absolutely irresistible. The cheese was melted and gooey, the breadcrumbs toasted to perfection, and the mushrooms tender and juicy. I eagerly reached for one, taking a bite and savoring the explosion of flavors in my mouth.
From that moment on, I knew that I had to learn how to make Martha's Stuffed Cheesy Mushrooms for myself. I begged her for the recipe, and she graciously shared it with me, along with her tips and tricks for making them just right.
I spent the next few weeks practicing and perfecting the recipe, experimenting with different cheeses, herbs, and seasonings to find the perfect combination. Each time I made the Stuffed Cheesy Mushrooms, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.
Over the years, I have made Martha's Stuffed Cheesy Mushrooms for countless family gatherings, dinner parties, and potlucks. They have become a beloved staple in my own repertoire of recipes, and I always receive rave reviews whenever I serve them.
As I sit here now, reflecting on the journey that led me to discover this delicious recipe, I am filled with gratitude for the friendships, traditions, and memories that have enriched my life. Cooking has always been a passion of mine, and sharing recipes like Martha's Stuffed Cheesy Mushrooms with loved ones brings me immense joy and satisfaction.
I hope that one day, my own grandchildren will inherit this recipe and continue the tradition of making these delectable stuffed mushrooms for their own families. And as they savor each bite, they will be reminded of the love, laughter, and connection that food has the power to bring to our lives.