Every once in awhile, we do an appetizer night. This particular night also included a lackluster spinach artichoke dip, little smokies and elk sausage, but the mushrooms trumped them all. And like idiots, we only made about a dozen.
I had bought baby bella mushrooms at the store, and I'd seen the appetizer version before. All those had crab or other items in there. I didn't have any of that. What I had was cream cheese, cheddar and bread crumbs.
Well, folks, it turns out, that's all you need. It was ridiculous.
This will make enough for 1 package of baby bella mushrooms, capped, and a few crackers. Or bread!
1 package 1/3 fat cream cheese, room temp
1 cup shredded sharp cheddar cheese
1/3 cup chopped pitted kalamata olives
1/3 cup bread crumbs
Heat oven to 350. Spray cookie sheet with cooking spray.
Wash and de-stem all mushrooms. Place caps rounded side down on the pan.
Mix cream cheese, cheddar cheese and olives into a paste. Using a teaspoon, fill each mushroom cap full to the brim. Sprinkle over the bread crumbs.
Bake for 10 minutes, and let cool for five minutes.