These stuffed mushrooms are EVERYTHING, they are perfect for girl dinner or be the appetizer at your next party or dinner. They are packed with flavor, quick to make, and will leave anyone impressed and wanting more!
Ingredients:
8 large white button mushrooms
2 cloves garlic
4 oz cream cheese
3 tablespoons butter
¼ cup grated cheddar (some extra for sprinkling)
⅛ cup grated parmesan cheese (some extra for sprinkling)
¼ cup chopped walnuts (a few extra chopped for topping)
2 tablespoons canola/neutral oil
1 teaspoon kosher salt
Pinch of Aleppo/red pepper flakes
Parsley for topping
Instructions:
Preheat your oven to 375 degrees Fahrenheit
Start by rinsing your mushrooms, then gently pull out the stalks in the center of the mushroom, so you have a hollow mushroom top. Place the hollow tops to the side.
Finely mice the mushroom stalks, and the two garlic cloves.
In a medium skillet at about 1 tablespoon canola oil, then add the minced mushroom stalks, 2 tablespoons butter, a teaspoon of kosher salt, and a pinch of Aleppo/red pepper flakes. Allow to cook on medium heat for about 4-5 minutes mixing occasionally.
Then add the chopped walnuts (save a few for topping) and the minced garlic. Allow to cook for another 5 minutes stirring occasionally.
Then in a mixing bowl mix together the cooked mushroom nut mixture, the cream cheese, cheddar cheese, and parmesan cheese and mix till combined.
Then grab an oven safe baking dish, add 1 tablespoon canola oil and a tablespoon of butter to the bottom of the baking dish.
Use a spoon to fill each mushroom top with the filling and place the stuffed mushrooms into the baking dish.
Next top each mushroom with a small sprinkle of chopped walnuts, shredded cheddar cheese, and shredded parmesan cheese.
Then place the mushrooms in the preheated oven for 30 minutes.
Once finished baking, place the mushrooms under the broiler for 2-3 minutes.
Top with parsley and enjoy!!
