These bite sized babies are great finger foods. I can literally eat them like pop corn. Stuffed mushrooms are the easiest appetizers you'll ever make for parties and their variations are endless. You will regularly find these in restaurant menus and as an amuse-bouche in fancy places.
My recipe leans more toward the classic stuffed mushrooms you would think of. But like I said, the variations are endless. Every home cook must have a stuffed mushroom recipe under his or her sleeve, and this one is mine:
Serves 4:
1 pack of button mushrooms. You can also use portobello or cremini mushrooms.
1 tbsp butter
1 large garlic, minced
1 tbsp olive oil
1/2 cup Spinach
2 small shallots, minced
2 tbsp breadcrumbs
1 cup goats cheese. You can also use parmesan. Incase you don't have either, regular cheddar cheese will do
A sprinkle of herbs like thyme & oregano
Salt & pepper to taste
Pluck the stems off the mushrooms so that you are left with hollow caps. Finely chop the mushroom stems. In a pan, melt the butter and sauté the mushroom stems. Add the shallots and garlic and sauté for 5 mins. Add in the spinach and 1 tbsp breadcrumbs along with the herbs. Turn off the heat and add half the goat's cheese, salt and pepper, and stir to combine. We want the goat's cheese to be almost melting but not there yet
Preheat oven to 150 degrees. Line a baking tray with parchment paper and place mushroom caps. Fill each mushroom cap with the stuffing mix. Top with the rest of the goats cheese and breadcrumbs. Lightly drizzle mushroom caps with olive oil and bake for 20-30mins or until the tops brown a little. Allow to cool a little before serving.
Tip: To get a finer stuffing mixture, I'd recommend blitzing it in the food processor to form a paste like consistency.
Variation: In my head, the ultimate stuffed mushroom would be French Onion Soup stuffed mushroom. Just stuff the caps with caramelised onions and cheese. Yum!
