Stuff mushroom caps with a mixture of chopped mushrooms, green onions, sherry, three cheeses and herbed breadcrumbs for a popular party platter appetizer.
Yield: 25-30 stuffed mushroom caps
Difficulty Rating: Easy
Nutritional Highlights: Mushrooms are naturally low in calories and sodium, fat free and cholesterol free, and filled with nutrients such as riboflavin (vitamin B12).
½ cup seasoned or herbed breadcrumbs, toasted, for topping
½ cup grated Pecorino cheese, for topping
25-30 medium mushrooms, stems removed
Tips & Notes
No Pecorino cheese on hand? You can substitute with more Parmesan instead.
Instructions
Preheat oven to 350 degrees.
Melt butter and oil in large skillet. Add green onions and sauté until translucent, about 2 minutes. Add the chopped mushrooms, raise heat and cook until until lightly browned, about 5 to 7 minutes. Add the cooking wine and boil until almost dry, about 5 minutes. Remove from heat and let cool.
Add Swiss and Parmesan cheeses, breadcrumbs, heavy cream, salt and pepper to the mushroom mixture, and mix well. Adjust seasonings if necessary.
In a separate bowl, mix together the toasted breadcrumbs and Pecorino cheese.
Stuff the mushroom caps with the mushroom-cheese mixture. Sprinkle each mushroom with breadcrumb-Pecorino topping. Bake at 350 degrees for 20-25 minutes.
Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday: http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-121311.