I love making these. Quick, simple, and hearty. Crispy bits of cheese, a tangy cream cheese center, the depth and earthy substance of mushroom, bursts in each bite.
Stuffed Mushrooms | Erica Robbin
An easy appetizer.
I like to layer seasoning with Himalayan salt and pepper or Trader Joe’s Onion Salt. But even a 3 ingredient layer of mushroom, cream cheese, and shredded cheese is good in and of itself.
The key to not having a soppy, wet mushroom is to dry wipe the mushrooms clean of soil. If you must use water to rinse them, be sure to thoroughly pat them dry with a towel, paying close attention to the gills. You can also wash the mushrooms the day before and leave them overnight in the fridge so they dry out a bit. Reason is because the mushrooms will absorb water, leaving you with a soggy appetizer.
Credit: ericarobbin.com
Ingredients
- STUFFED MUSHROOMS:
- 1 pound mushrooms, any variety
- Himalayan salt and pepper (Trader Joe’s Onion Salt optional)
- 2 tablespoons unsalted butter
- 1 8 oz block cream cheese
- 1/2 cup cheese, any variety, grated
Directions
- STUFFED MUSHROOMS:
- Prepare mushrooms as above, stems removed, place caps in pan.
- Preheat oven to 400 degrees F (204 C).
- Sprinkle salt and pepper and sliver of butter over mushroom caps.
- Fill caps with cream cheese.
- Sprinkle with seasonings again, then sprinkle on cheese.
- Bake for 10-15 minutes until cheese is melted and golden.
