Perk Up a New Year's Celebration With My Incredible Stuffed Mushrooms!

Regardless of how they are prepared, I adore anything with mushrooms.  In addition to their delicious taste and versatility when cooking, they are loaded with nutrients and are good for your health from helping you lose weight, increase your immunity, deal with high cholesterol levels, diabetes, and even prostate cancer.

One of my favorite ways to serve is to stuff the mushroom caps with a mixture of perfectly seasoned bread crumbs and cheese along with the reserved chopped stems delicately browned in olive oil with garlic. 

Of course, you can make these ahead of time, freeze, and keep your kitchen spotless.   All you need to do is later pull out and bake to reheat. 

The aroma of the basil, oregano, and garlic that will come from your oven will make mouths water as your guests wait anxiously for that tray of mushrooms to finish baking.  So let your guests admire your culinary genius as they dig in and enjoy because this recipe has always been a hit every time I served it.

My Incredible Stuffed Mushrooms

1-1/2 pounds of fresh mushrooms
1/4 cup of olive oil
3  cloves of garlic, crushed
1/2 cup of dried bread crumbs
1/3 cup of grated Parmesan or Romano cheese
2 tablespoons of chopped parsley
3/4 teaspoon of basil
1/2 teaspoon of salt
1/4 teaspoon of oregano
1/4 teaspoon of black pepper


Remove the stems from your cleaned mushrooms and set the caps aside. 

Chop the stems.

Heat the olive oil in your skillet on medium heat and lightly brown your chopped garlic along with stems.  This takes about five minutes or so.

Cool this lightly browned mixture before stirring in the remaining ingredients.

Place the caps on a lightly greased pan and fill each cavity with that bread crumb mixture. 

Bake in a 350-degree oven for about 15 minutes before serving immediately.

ENJOY!

Need a Tasty Appetizer like My Cheese Stuffed Mushrooms for Your Holiday Party?

I happen to love mushrooms in any shape or form.  This recipe is really great because you can make it ahead of time to store in the refrigerator without worrying about messing up your kitchen.  All you have left to do is to grab that dish and pop into your oven later once your guests arrive.

Don't worry about the tiny bit of garlic in this recipe.  Just grab a breath mint or head to the bathroom for a quick gargle because this is too delicious not to enjoy while it will make you look like some culinary star once you serve these tasty hot delights.

I hope you do try these because they are special and I wanted to share them with YOU!

My Cheese Stuffed Mushrooms

1/2 cup white bread, cut into cubes (about 2 slices)
12 large fresh mushrooms
2 cloves of garlic, finely minced
2 eggs
1/2 cup of cottage cheese
1/4 cup olive oil
1/4 teaspoon dried oregano leaves
1/4 cup of grated Parmesan cheese

Soak bread in a little water, then squeeze dry and shred  in your mixing bowl. 

After you clean your mushrooms, chop the stems, garlic and brown lightly in half of the olive oil. 

Take off the heat  and add this into your mixing bowl along with the crumbs, eggs, and cottage cheese.

Stuff the mushroom caps with filling and arrange them, cap side down on a baking dish rubbed lightly with some of the oil.  Sprinkle the Parmesan cheese on top and drizzle the rest of the olive oil over the tops. 

Bake at 400 degrees for about 20 minutes.