by Karin Calloway
Exotic mushrooms are trendy at the moment – from giant or baby portabellas, to shitake, enoki, cremini, morel, porcini and oyster. But give me a plain old white button mushroom stuffed with a gooey cheese filling over these exotic varieties any day.
My recipe for Stuffed Shrooms is a snap to prepare, and the resulting appetizers are a favorite at any party. They’re also great served alongside a grilled steak. These can be made a day ahead, and it seems that no matter how many I make, they disappear quickly.
Makes 24 appetizers.
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