No Stuffing Cheesy Stuffed Mushrooms
"These are a nice easy appetizer, simple store bought biscuits, cremini mushrooms and then stuffed with cheese and baked.
It is the easiest dish around and always a show stopper and so good. Just gooey and the perfect flavor it can't get much easier.
If you want mozzarella and parmesan or swiss and monterey jack, that is fine. You can use any of your favorite cheeses for this."
photo by BecR2400
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
16 Mushrooms
- Serves:
- 16
ingredients
- 793.78 g pillsbury dinner rolls (two cans, 8 each can)
- 16 cremini mushrooms (medium in size, stems removed)
- 14.79 ml italian seasoning
- 4.92 ml kosher salt
- 2.46 ml ground black pepper
- 118.29 ml gruyere or 118.29 ml swiss cheese, grated
- 59.14 ml parmesan cheese, grated
- 14.79 ml olive oil
directions
- Cheese -- Mix the seasoning, salt and pepper with the grated cheese.
- Mushrooms -- Put them all on a paper plate and microwave for 1 minute, just whole will the stems removed, open side up. Just to get a head start in cooking.
- Biscuits -- Lay out all the biscuits and make an indentation with a pill bottle or shot glass just in the center. Not all the way down through the bottom, just and indentation where you will insert the mushroom.
- Stuff -- Insert each mushroom into the biscuit and press down well so it fits right inside the biscuit (open side up). Brush the biscuit with the olive oil and then stuff the inside of the mushroom with the cheese mixture. And a little more right on top. Depending on the size of your mushrooms you may need a little more or less cheese. That amount usually works well for me.
- Bake -- according to directions. One brand said 375, another 400. I like to use 375 on a cookie sheet lined with parchment paper until the rolls are good and toasty brown and the cheese is melted. Usually 12-17 minutes. Then just enjoy!
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Reviews
-
They were nice. Best if served hot. Once they cooled off they were just ok. Easy to make that is a big plus. Thanks. -
These were wonderful. I would have never thought of this combination but they were a huge hit. I used the swiss cheese and added a few red pepper flakes too. -
Delicious and innovative! These tasty and attractive appies were a cinch to make using tubes of storebought Pillsbury Grands Biscuits, my own Italian Seasoning mix with no salt added, and a local gruyere cheese. Thanks SarasotaCook! Made for the Dairy Challenge Event in the photos forum.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
