Recipe courtesy of Patricia McCammack, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
Total Time: 25 minutes
Prep: 10 minutes
Yield: 20-24 caps
lbs. fresh mushroom caps (stems removed and reserved)
ounces cream cheese
tablespoons onions, finely chopped
c. Cheddar cheese, shredded
c. plain bread crumbs
tsp. garlic powder
tablespoons butter or margarine
Remove stems from mushroom caps (reserving stems) and gently rinse both caps and stems separately. Finely dice mushroom stems and use enough to make ½ cup. Combine cream cheese, half the cheddar cheese, garlic powder, diced mushroom stems and onions in a medium bowl. Mix well.
Melt butter in a pan over medium heat and sautée mushroom caps, for about 5 minutes, and then repeat with second batch. Stuff caps with filling and arrange caps in a shallow baking dish and sprinkle with bread crumbs, remaining cheddar cheese and paprika. Broil until cheese is melted.
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