Herb Cheese Stuffed Mushrooms

Stuffed mushrooms are these little squishy juicy flavor packets of happiness, that will burn the mess out of your tongue if you’re impatient and  greedy.   I use herb cheese spread to do the heavy lifting for big flavor and easy prep.

 Start with one container of mushrooms, whatever kind you like as long as they are stuffable.  There are two kinds of people when it comes to using mushrooms, those who wash them and those who don’t, I’m a don’t.  Sorry all you washers, I just assume take a towel and wipe them clean.  Either way once you are satisfied with the state of your mushrooms, pop the stems out, and set the caps aside. Roughly chop the stems, onion and mince the garlic.  This is a good point to go ahead and start pre heating the oven to 350C.

This is just saying “stuff me”

Next grab your favorite oven proof skillet, personally I’m still super happy to reach for the cast iron one I blabbed about here.  Heat over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil.  Just as this concoction gets a little bubbly add onion and saute until lightly browned,  about 2 min or so.   Follow with the chopped mushroom stems, continuing to saute until everything is golden, an additional 3-5 depending on your pan and heat.  If you are so inclined; this is a good spot to add a splash of wine, waiting for it to cook off before moving on.  Add the minced garlic, stirring constantly until fragrant.  Don’t burn the garlic – keep it moving and cook for a min or less.  Scrape everything out into a small bowl to cool.

Blurry action shot!

Once the mushroom/onion/garlic mixture of golden goodness has cooled a bit add half a container of herb cheese spread, about 4 oz.  Stir until combined, the trick here is you want the mixture to be warm enough that the cheese melts but isn’t runny.  Sometimes I add a little grated Parmesan cheese too.

Now stuff those waiting patiently on the side lines mushrooms with a heaping pile of cheesy goodness.   In the same skillet you were using to saute, melt the last of the butter and add the stuffed mushrooms.  Heat them over a med heat until the bottoms are just turning golden.  You really don’t have to do this, I just think it gives them a running start before they go in the oven.   Carefully add a bit of white wine, or chicken broth – water will do just fine to.  Just enough to cover the bottom of the skillet.  Then if desired (you really should desire this part) sprinkle the tops of the ‘shrooms with panko crumbs and/or Parmesan cheese.

If you look close you can see an extra bit of butter I felt like they needed, hehe.

Put them in the oven for about 5 – 7 min making sure the tops don’t burn.    Let them stand for a few min when they come out of the oven or you will experience an inferno of epic proportions and burn your lips, tongue mouth fingers etc.   Once cool consume freely.

Gracious me, look at that toasted cheesy goodness.

 

Print Recipe
Herb Cheese Stuffed Mushrooms
Mushrooms stuffed with creamy herb cheese and sauteed onions.
Course Appetizer
Prep Time 10 min
Cook Time 20 min total
Servings
people
Ingredients
Course Appetizer
Prep Time 10 min
Cook Time 20 min total
Servings
people
Ingredients
Instructions
  1. Pre heat the oven to 350
  2. Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems.
  3. In a heavy oven proof skillet melt the butter and olive oil until bubbly. Once this is ready saute the onion for 2-3 min, then add the mushrooms stems and saute until golden. about another 3 - 5 min.
  4. optional - If you have a little white wine or chicken broth add it to the skillet and let it reduce before moving on.
  5. Working quickly saute the garlic with out burning it. Just a quick swoosh around the hot pan then scrape it all into a bowl and let it cool.
  6. Once cooled add the cheese spread, and mix until combined. Using a spoon carefully stuff the mushrooms with the cheese filling.
  7. In the same skillet melt the remaining butter and add the stuffed caps. Heat them for a few min over medium heat until there bottoms are golden.
  8. With out spilling on the caps add a little white wine, chicken broth or even just water. You want enough to just cover the bottom of the skillet.
  9. Top with a sprinkling of panko bread crumbs or Parmesan cheese.
  10. Bake in the oven at 350 C for about 5 - 7 min. You want the mushrooms to be soft, a little shriveled around the edges and the cheese to be slightly brown on top. Let them suckers cool before you dig in.