Stuffed mushrooms make a great vegetarian appetizer. They are light, relatively easy to eat, and delicious. When I’m making stuffed mushrooms as part of a dinner menu, I usually put them in a bed of tomato sauce to give them some more substance, but if you want finger food, it’s easy enough to omit the sauce.
1 lb. whole mushrooms
8 0z. cream cheese
1/4 cup parmesan cheese
2 tbsps softened butter
1 cup pasta sauce (optional)
chopped basil for garnish
shredded parmesan cheese for garnish
1. Preheat oven to 350 F. Clean mushrooms and pop the stems off. Line up mushroom caps in a baking dish.
2. Combine cream cheese and parmesan cheese and stir until well-mixed.
3. Rub the insides of the mushroom caps with butter. Fill the caps with the cheese mixture.
4. Place the bread crumbs in a shallow bowl. Hold the mushroom caps upside down and press them into the bread crumbs to form a thin layer of crumbs over the opening of the mushroom caps.
5. Add tomato sauce to the bottom of the baking dish. Put the mushroom stems in the tomato sauce.
6. Bake the mushrooms at 350 F until the bread crumbs are golden brown and the insides are bubbling (15-20 min).
7. Remove the pan and let the mushrooms cool for a couple of minutes. Top with a small spoon of tomato sauce, sprinkle on shredded parmesan, and top with chopped basil before serving.