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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

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Tuesday, January 7, 2014

Goodness Me Stuffed Mushrooms

Our New Year's Day dinner got a little delayed, hubs was a little under the weather and I didn't want us to prepare a beautiful steak dinner that he wasn't gong to enjoy, so once he was feeling better we moved ahead with our plan.  I had planned to sauté some mushrooms in garlic and butter to go with our meal, but after a fridge clean-out, I discovered some cheese and cream cheese which left me inspired to try making stuffed mushroom caps for the first time.  I wasn't really sure what to do, but this is what I came up with:

"Goodness Me!" Stuffed Mushroom Caps

12-15 mushrooms, washed and stems removed (but keep those stems!)
Goodness Me! Stuffed Mushrooms | Addicted to Recipes

2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/2 brick (1/2 cup) cream cheese, softened
100 g Havarti cheese (I used TreStelle Roasted Garlic Havarti)
2 tablespoons panko

Preheat oven to 350F.

Wash the mushrooms and remove the stems.  Set the caps aside. Chop the stem pieces into small pieces.

In a frying pan over medium heat, melt the butter.  Add in the chopped stems and the minced garlic.  sauté approximately 5 minutes.  Reduce heat to low.  Add in the onion powder and pepper.  Mix well.  Add in the cream cheese, stir frequently as the cream cheese is melting.  Add in the Havarti, again, stir frequently as the cheese is melting.  Remove from heat. 

Using two small spoons, scoop the cheese mixture into the mushroom caps.  Fill them up!  Place each cap on a baking sheet (I lined mine with foil for easier clean-up afterwards).  Once all your caps are filled, sprinkle a little panko on top.

Bake for 15-20 minutes, or until the panko is golden.  Remove from oven, and enjoy!

Hubby LOVED these.  Oldest son hates mushrooms and cream cheese, but he willingly gave one a try.  Didn't like it, but at least he was willing to try! Our youngest spit the mushroom out, but he was fond of the filling (all that cheesy goodness, who wouldn't?!...well, except our oldest LOL).  And I loved them too.  They were tasty.  Slightly rich, perfect for our steak dinner.  Hubs is already asking me to make them again :-)

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