Stuffed Vegetarian Cocktail Mushrooms

This is an easy Stuffed Mushroom Recipe that your friends will love.

Serve it at your next cocktail party. Yum. 

These stuffed mushrooms are the star attraction for any cocktail party. There are so many varieties you can make with this recipe, there really is no way you can go wrong. Some mix-in ideas include: Chopped Bacon, Green Onion, Country Ham, Red Peppers, Jalapenos, Green or Black Olives, Feta, Breadcrumbs, Crab Meat, and much more! Here is my vegetarian version below. Enjoy!

Ingredients: 

• 25-30 Cremini Mushrooms
• 4 cloves Garlic, minced
• ½ Shallot, minced
• 16 ounces Cream Cheese, softened
• 3 ounces Pepper Jack Cheese, shredded
• ¼ cup Parmesan
• 2 tbsp Butter
• S+P to taste

Directions: 

1. Preheat your oven to 350F and grease a medium-sized baking dish with Butter.
2. Carefully break off the Mushroom’s Stems and wash thoroughly. Finely dice the Stems, Garlic and Shallot and mix together.
3. Add the Mushroom mixture to a large skillet with 1 tbsp. of Butter. Sauté over medium heat until browned. Set aside to cool for 10 minutes.
4. Clean the Mushroom Caps with a damp paper towel. Hollow out the center of each Mushroom Cap with a small spoon to make room for the stuffing. Place Mushroom Caps, hollow side up, in the buttered baking dish.
5. Mix cooled Mushroom mixture with Cream Cheese, Pepper Jack Cheese and Parmesan. Add S + P to taste.
6. Using a small spoon, divide the Cheese and Mushroom mixture among the Mushroom Caps.
7. Bake Mushrooms for 20 minutes. Finalize by turning on the broiler for 2 minutes to make the tops crusty and brown.

Note: I also like to add crumbled Italian Sausage to the Cream Cheese Mixture. Simply cook Sausage to packaged directions and add at step 5.

To Print: 

Stuffed Vegetarian Cocktail Mushrooms

 

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Serves: 12-15

Ingredients

• 25-30 Cremini Mushrooms
• 4 cloves Garlic, minced
• ½ Shallot, minced
• 16 ounces Cream Cheese, softened
• 3 ounces Pepper Jack Cheese, shredded
• ¼ cup Parmesan
• 2 tbsp Butter
• S+P to taste

Instructions

1. Preheat your oven to 350F and grease a medium-sized baking dish with Butter.
2. Carefully break off the Mushroom’s Stems and wash thoroughly. Finely dice the Stems, Garlic and Shallot and mix together.
3. Add the Mushroom mixture to a large skillet with 1 tbsp. of Butter. Sauté over medium heat until browned. Set aside to cool for 10 minutes.
4. Clean the Mushroom Caps with a damp paper towel. Hollow out the center of each Mushroom Cap with a small spoon to make room for the stuffing. Place Mushroom Caps, hollow side up, in the buttered baking dish.
5. Mix cooled Mushroom mixture with Cream Cheese, Pepper Jack Cheese and Parmesan. Add S + P to taste.
6. Using a small spoon, divide the Cheese and Mushroom mixture among the Mushroom Caps.
7. Bake Mushrooms for 20 minutes. Finalize by turning on the broiler for 2 minutes to make the tops crusty and brown.
8. Note: I also like to add crumbled Italian Sausage to the Cream Cheese Mixture. Simply cook Sausage to packaged directions and add at step 5.

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