Cheesy Stuffed Mushrooms
Stuffed mushrooms are a miniature mushroom appetizer that will make your table elegant and will delight guests with its juicy and flavorful taste. And if you experiment a little with the fillings, then you can create a real mouth-watering taste.
For the filling
- 1 clove garlic
- 1 onion
- 4 oz cream cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 tbs salt
- 1/8 tbs black pepper
- 2 tbsp olive oil
With a barely damp paper towel clean gently 8 mushrooms. With a tablespoon or small knife remove stems from them. Make it carefully not to break the mushroom caps. Arrange caps in a single layer in a casserole (suitable for oven) lined with parchment paper and drizzled with some drops of olive oil.
Heat the skillet over medium heat and drizzle with 2 tbsp of olive oil. Add one minced clove of garlic. In the meantime, chop one medium onion in small size pieces and add to the garlic. Chop mushroom stems finely. Add them to the stewed vegetables (onion should be soft and get almost golden color). Sprinkle some salt and pepper. Leave them to fry for about 5 minutes
Stir-fried mushrooms and onions in a bowl. Add to this mixture 4 oz (100 gr) of cream cheese and ½ cup of finely grated mozzarella cheese. Mix and mash with a fork all ingredients until everything incorporates well. With a tablespoon fill each mushroom generously. Sprinkle some parmesan on top.
Preheat the oven to 375°F (175°C). Bake stuffed mushroom for 17 - 20 minutes (until the cheese filling melts).