You know when you come across a type of food in life, and you know that it will be stuck with you forever? Mhhm, let’s say this is one of those types of foods 🙂 That sounds so improper english right now, but who needs to be proper when it comes to this…meh. All I care is that you understand me, and your food comes out delicious, comprende?
These stuffed mushrooms are just “mmm!” When they come out of the oven, the cheese melted and all, you pop one of those babies in your mouth and ladidaaa, it’s quite heavenly. Oh and my dinner last night, yea it was heavenly as well 🙂
If you’ve noticed my dishes, their pretty ey? Or maybe not your style, but soo my style! Bought them at a perfect, cozy, and breathtaking atmosphere, The Clinton Pottery. That man, Jonathan is marvelous. Starting from his England accent to his humor and ability to make the most perfect pieces, ah let’s just say I’m amused by it all. If you ever want to see him, or buy one of his pieces, just stop by and you will never regret it, actually quite life changing I must say.
- 12 mushrooms or more (1 pck)
- 1 tbsp. olive oil
- 1 tbsp garlic
- 1 1/2 cream cheese (8 oz)
- 1/4 parmesan cheese
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp cayenne or paprika (whichever you prefer)
- 1 pck shrimps (peeled & deveined) I used half of my pack because it was too big.
- salt to taste
Do NOT wash the mushrooms! Was that loud and clear enough? Okay good.
- Take a paper towel and wet it, wipe down all the mushrooms until nice and clean. Then take the legs (or whatever their called) and carefully detach them from the mushrooms. We will need them.
2. Once your mushrooms are all detached, cut them up into smaller pieces. This will be going into our filling. Take your shrimps, peel and devein them and also cut them into small pieces. Set aside.
3. In a medium skillet, add the olive oil and the mushrooms pieces. Let them get toa nice gold color, about 1-2 minutes then add in the garlic.
4. After you’ve stirred the garlic and mushrooms, add the cream cheese, parmesan, and spices. Do not add the shrimps.
5. Mix everything together till nicely combined. Take off the stove. Then take a small skillet and add a tiny bit of olive oil, add in the shrimps and salt to taste. Let them cook for about 4 minutes or until ready. Take out and add into the cream cheese.
6. Let it slightly cool before filling in the mushrooms. I just eat it with a spoon while it’s cooling. (guilty)
7. Take a small spoon and fill in the mushrooms. I like to add a lot of cream cheese filling because it tastes much better. Push it down good, and then I top it with more.
8. Keep filling till you have no more mushrooms left. If you still have some cream cheese filling left like I do, find crackers or a spoon and enjoy it. It’s so delicious!
9. Oh and let’s not forget to top the mushrooms with fresh mozzarella cheese 🙂 Put foil paper in the bottom of your baking dish, this will help with all the cheese melting and the mushrooms also release juices.
10. Preheat your oven to 350 degrees and bake the mushrooms uncovered for about 20 minutes, or until the cheese is melted and slightly golden.
Look at these babes. Melting in your mouth kind of look? Yep that’s the perfect description for them. Perfect appetizers, or snacks or whatever…
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