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Cheese Stuffed Mushroom Caps

Stuffed Mushroom Caps
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When I was a child in a midwestern small town the only mushrooms we knew about came in cans.

Cream of Mushroom Soup, in the red & white can, was a kitchen staple for sauces and hot dishes.

To me, the little mushroom bits looked like, and had the texture of, little erasers. The sliced mushrooms on pizzas were rubbery and tasteless. I carefully picked them off.

It wasn’t until I was an adult that I was introduced to fresh mushrooms.

The rest, as they say, is history. (I still refuse to eat canned mushrooms.)

September is Mushroom Month.

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Cheese Stuffed Mushroom Caps

Cheese Stuffed Mushroom Caps
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The perfect fall treat for an easy first course. Skip the tomato sauce for easy party snacks.

  • Author: Kate
  • Prep Time: 5 minutes
  • Sauté: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: First Courses

Ingredients

Scale
  • 8 large cremini mushrooms, (1 1/2 ” diameter, 4cm), cleaned, stems removed
  • 1 tbs olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 5 tbs shredded cheese
  • 3 tbs Greek yogurt
  • 1 tbs breadcrumbs
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1 tbs Parmesan, optional
  • 1/2 cup (4oz, 125ml) tomato sauce

Instructions

  • Heat oil in skillet over medium-high heat.
  • Add mushroom caps and sauté until light brown, 3 – 4 minutes, turning once.
  • Remove and place on a baking sheet.
  • Add garlic and shallots to pan and sauté until tender, about 5 minutes.
  • In small bowl mix yogurt, shredded cheese, herbs and crumbs.
  • Add shallots and garlic and mix well.
  • Spoon mixture into mushroom caps, dividing evenly.
  • Sprinkle with Parmesan.
  • Bake in 375F (180C) oven for 10 minutes, until they are light brown.
  • To finish:
  • Heat tomato sauce in a small saucepan just until warm.
  • When mushrooms are done remove from oven.
  • Spoon some tomato sauce onto the bottom of 2 small plates.
  • Divide the mushrooms and arrange on sauce. Serve.

Notes

If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.
Use any cheese you like.
Substitute sour cream for the Greek yogurt.
Leftover tomato sauce can be frozen.

Cheese Stuffed Mushroom Caps

Also: Stuffed Mushrooms with Bacon

That’s it !