Cheesy Stuffed Mushroom Caps

kraez's Note:

These mushrooms are delicious! They don't get "slimy" the way so many stuffed mushrooms do, plus the recipe is super-simple and highly adaptable.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6-8

Yield: 24.0 mushrooms

• 2 (8 ounce) packages button mushrooms, stems removed and saved
• 1 (8 ounce) package cream cheese, softened
• 2 -4 cloves garlic, crushed in a press
• 4 -6 dashes Worcestershire sauce or 4 -6 dashes worcestershire sauce for chicken, if available
• 2/3 cup sharp cheddar cheese, shredded

Directions:

1. Heat oven to 350 degrees F.
2. Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez).
3. Finely chop mushroom stems and add to mix.
4. (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away).
5. Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.

Reviews

[Alpharabbit]

Easiest stuffed mushrooms I have made but still very delicious. Tastes like escargot without the snail! Yummy, thanks.

[1011622]

These were SO amazing! Easy and quick, though you'd never know it by the taste! I used crimini mushrooms instead, just for a more meaty texture, turned out great. Making these for a dinner party, but to dress them up I'm going to wrap in a few layers of phyllo pastry. Thanks for a great recipe!

[ladypit]

Yummy. I halved the recipe successfully. These were pop in your mouth good!