Stuffed Mushrooms

You know when something has really made an impact in our culture when a day gets named after it. We have Mother’s Day, Do Something Nice Day and even Virus Appreciation Day. Well … just around the corner (almost) on February 4 we have Stuffed Mushroom Day – and since I love mushrooms I just can’t wait any longer to celebrate!

My newfound love for mushrooms of all types has me looking for everything and anything I can do with these tasty delights. A couple of months ago I had my first run-in with stuffed mushrooms, and they were delicious! In fact, they got four stars in my book. And as good as they tasted, I knew I had to make them. This recipe makes it easy, and the flavor is just simply amazing. There is something about Creamy Portobello Warm Dip Mix that enhances the mushroom flavor.

I really don’t think mushroom lovers out there will be disappointed with this recipe! It takes a time-consuming traditional appetizer and makes it possible for every day.

Stuffed Mushrooms

Lisa Ek

• 1 packet Creamy Portobello Warm Dip Mix
• 8 oz. softened cream cheese
• 12 oz. fresh whole mushrooms
• 1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Combine first 2 ingredients; stir to blend. Clean and stem mushrooms. Fill mushrooms with cream cheese mixture; top with Swiss cheese. Bake mushrooms on a greased baking sheet for 10-15 minutes or until hot and lightly browned. Makes 10-12 servings.

Stuffed Mushrooms

Tips:

• Snap the stems out of the mushrooms to make a nice indentation for the filling, then brush the mushrooms with a paper towel. If you wish, you can chop the mushroom stems and add them to the cream cheese mixture.
• For a nice presentation, try to find mushrooms that are uniform in size. Baby Portobello mushrooms or white button mushrooms work well.
• These would be good with a little crumbled bacon sprinkled on the top before baking. (But, really, what wouldn’t?)
• Use shredded Cheddar cheese in place of the Swiss cheese for a little different flavor.

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