There is a restaurant my husband and I adore outside of Denver. It’s a place he went regularly growing up. It would be a special night out with his family and he took me there on one of our very first dates.
Their signature appetizer is the Stuffed Mushrooms (swoon).
We haven’t been in years and I still dream about a glass of wine by the fire in their cozy lounge, watching the snow come down and sharing a plate of their mushrooms.
While these don’t quite compare (I’m not sure I could buy enough butter to make them that good 😀), they are a great substitute when the craving strikes! They are fancy enough to include in any holiday celebration, yet so easy you’ll feel like you are cheating a little (just a little).
I whipped up a batch the other night to go along with some grilled steak and salad and it literally took an ordinary weeknight dinner and made it feel special! I even served them alongside macaroni and cheese for the kids. I thought November would be a perfect month to share this recipe because they would be perfect on any Thanksgiving or holiday dinner table!
I know holidays will look different this year. We will most likely be home alone without family or friends to share a table with. Yet I am determined to do what I can to make the days feel special and keep a few traditions going. That includes recipes and food that make the house smell delicious and bring us to the table together.
These Cheesy Stuffed Mushrooms will probably make an appearance.
Happy celebrating!
Cheesy Stuffed Mushrooms
Ingredients
- 1 pint crimini or button mushrooms
- 1/3 cup breadcrumbs (use almond meal for a gluten free version)
- 2 tbsp parmesan cheese
- 2 tbsp mozzarella cheese
- 2 tbsp butter
- salt to taste
Instructions
- Preheat oven to 350 degrees
- Clean mushrooms and carefully remove stems (keep stems)
- Place mushrooms in an oven safe baking dish, cap side down
- Put mushrooms in the oven for 5 minutes to soften just slightly
- Chop the mushrooms stems
- Melt the butter in a saucepan over medium heat
- Place the chopped mushroom stems in the saucepan and cook for 3-5 minutes until soft
- Add breadcrumbs to the saucepan and cook another 2 minutes
- Turn off heat and add the two cheeses and mix well
- Taste and add salt as needed
- Place the mixture into the mushroom caps until evenly distributed (heaping is good!)
- Place back in the oven and cook for 10 minutes or until golden brown on the top
- Serve immediately and enjoy!
