"Goodness Me!" Stuffed Mushroom Caps
12-15 mushrooms, washed and stems removed (but keep those stems!)
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!
VERDICT:
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 :-)
