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This is a wonderful make ahead appetizer that has always gone over well for me. The mushrooms can be stuffed ahead of time, covered and stored in the refrigerator until time to broil.
- Wash mushrooms well.
- Remove stems and trim under edges of caps so they will hold plenty of filling.
- Combine cheese, butter and garlic.
- Set mushroom caps (top side down) on shallow baking pan and spoon cheese mixture into them.
- Put under the broiler (middle of oven) and broil until cheese browns lightly and is bubbling well, about 3 minutes.
- Serve hot!
This was so simple and very tasty. However I only did 10 mushrooms and still ran out of topping so I had to make up some more. The bottoms of the mushrooms weren't cooked enough for my taste by the time the cheese was done so I placed them in a skillet with a little butter just to cook the bottoms a little bit.
Good mushrooms Bert. I scaled the recipe down and filled 3 HUGE mushrooms, so it did take a bit longer too cook them.