Stuffed Mushrooms

Mushrooms stuffed with cream cheese and just a hint of spice to tantalize your taste buds!

Stuffed mushrooms make good appetizers or a side to a complete meal. And of course they are super easy to make. This recipe is Ms. Cupcake’s favorite. As a matter of fact, I think we all love it except for the Little Munchkin who turns his nose away from mushrooms. Sometimes I wonder when this picky eater of mine will actually start eating everything. Duh!

Stuffed Mushrooms
Stuffed Mushrooms
Stuffed Mushrooms
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Ingredients
  1. Mushrooms - About 25
  2. Onion - 1 small, chopped finely
  3. Garlic - 3 cloves, minced
  4. Garam Masala - 1/2 tspn (Optional )
  5. Pepper - To Taste
  6. Salt - To Taste (Optional)
  7. Oil - 2 tspns
  8. Extra Oil - Just to coat outside of mushroom caps
  9. Cream Cheese - Plain, about 4-5 oz
  10. Plain bread crumbs - Just for sprinkling on the top for the crunch
Instructions
  1. 1) Clean mushrooms well. Remove stems carefully so as to not break the cap. Dry the cap completely with a paper towel. Coat with a layer of oil and set on a foil lined and lightly greased baking tray.
  2. 2) Chop mushroom stems roughly but not very big in size and set aside.
  3. 3) Heat oil in a pan over medium heat. Add onion and garlic and stir fry for a minute. Add the mushroom stems, pepper, garam masala and a bit of salt and let cook until the moisture looks evaporated. Let cool. Once completely cooled, add the cream cheese and mix well. Adjust seasoning if needed.
  4. 4) Pre-heat the oven to 375 F. Fill the mushroom caps with the prepared stuffing. Sprinkle a few bread crumbs on the top. Bake for about 20 minutes until the mushrooms appear done.
Notes
  1. Servings - Varies, depending on the number of mushrooms.
Notes
  1. Be careful while adding salt. Remember that cream cheese already contains enough salt.
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