Switching it up this week we went more the route of an appetizer. More work than I'm accustomed to even for a regular meal (😉), they were, nevertheless, DELISH. Interestingly, these could have easily been called mushroom-stuffed-mushrooms, as there was as much mushroom in the filling as artichoke. The recipe is from the allrecipes publication. Here's how we did it.
Pulled the stems from around 30 large button mushrooms and chopped the stems.
Sautéed the stems and a chopped onion in olive oil, with salt and pepper.
Added the mixture to chopped, drained artichoke hearts, cream cheese, sour cream, parmesan cheese, Italian cheese (with all this dairy is it any wonder it's amazing??!), and garlic salt.
Plopped this white goop onto the mushroom tops ("stuffing" them wasn't really happening..."topping," was achievable), and garnished with fresh parley before baking at 425.
(We used the spare filling on a piece of toast and it was therefore an appetizer appetizer. Bomb.)
Toria rates them a 6 our of 10, explaining she wishes mushrooms would get crispier or something. Also worth noting she doesn't love mushrooms, but would make the recipe again for others who like mushrooms better.
I rate them 9 out of 10 because I just really love mushrooms and cheesy goodness.
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