Stuffed Mushrooms

I think because mushrooms have so much moisture in it, I feel like all of the nutrients leech out when cooked. I’m not sure that’s a very scientific approach but it always makes me want to eat them in their most uncooked form as possible (ie: in salads).

Last night, I decided to make mushrooms and like many cooking decisions of mine, it was rather last minute and I didn’t have very many ingredients on hand to actually make them properly. This recipe has 3 ingredients aside from butter and makes a pretty complete meal, in my opinion.

The recipe uses a toaster oven for even more convenience but you can always use an oven as well. This is another great warm-weather dish because an oven is not required.

Ingredients:

2 Tablespoons butter (real butter, people!)

7 white mushrooms

2 Tablespoons whole wheat bread crumbs

1 ounce of sharp cheddar cheese (diced into tiny pieces)

salt and pepper to taste

Directions:

Take a damp paper towel and gentle wipe off any dirt on mushrooms. Do NOT rinse them in water.

Gently twist the stems off of the mushrooms and dice them up as small as you can. (the picture below is pre-dice)

Heat butter in a pan and throw in mushrooms until cooked through. Add bread crumbs and diced cheese. You want to make sure all of the ingredients are pretty tiny.

Stuff mushrooms and put on a baking pan that will fit in the toaster.  If you don’t have the pan that came with it, you can make one out of thick aluminum foil or use a baking sheet in your oven. Spray the pan/foil with olive oil or PAM and then put in toaster oven.

Bake at 425 degrees for about 5 minutes or until the stuffing is lightly toasted.

And that’s it!!!!

You can add salt and pepper to taste if you’d like. You can also use Italian bread crumbs if that’s all you’ve got.

If I had thought about this recipe in advance, I definitely would have added scallions – just an FYI.

Tags: stuffed mushrooms, toaster oven