Wednesday, November 28, 2012

Divine mushrooms


I'm not really one to say that mushrooms can be divine, so you know there must be more to it than just mushrooms for this recipe. Naturally, it involves cheese.



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.

Idiots.

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.

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