Stuffed Shrooms
by
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.
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.
- 4 slices thick-cut bacon, cooked, drained and crumbled
- 24 large white button mushrooms, stems removed
- 2 cups shredded cheese (either a combination of sharp cheddar, Monterrey Jack and mozzarella or sharp cheddar alone)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 cup regular or reduced-fat mayonnaise
- Garlic salt
Makes 24 appetizers.
Related Recipe Categories
Appetizers
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |