Mushroom caps can be filled with all sorts of ingredients, like crab meat, breadcrumbs, bacon, and cheese, and often times a combination of these ingredients. These Cheese Stuffed Mushrooms are simple in their construction, but rich in flavor. This recipe makes enough to feed a crowd, and there are never any leftovers.
The earthy flavor of mushrooms is what makes them so special. They taste wonderful sauteed with garlic and olive oil, or filled and baked with similar tasty and earthy ingredients. The Parmesan cheese in these Cheese Stuffed Mushrooms goes extremely well with the delicious mushroom flavor. Because the cheese filling is pretty rich, it is best to use smaller sized mushroom caps. I like using the smaller caps because you can pop them in your mouth without making a mess, making this appetizer a perfect finger food for parties.
Cheese Stuffed Mushrooms Recipe
1 ½ pounds small fresh mushrooms, cleaned and stems removed
1 package (8 ounces) cream cheese, softened
Dash of salt
Dash of Worcestershire sauce
Dash of ground nutmeg
Pepper to taste
1 cup freshly grated Parmesan cheese, divided
Preheat oven to 350°. Place mushroom caps on a greased baking pan. Combine remaining ingredients, reserving 2 tablespoons Parmesan cheese. Spoon mixture into mushroom caps and sprinkle with Parmesan cheese. Bake 20 minutes, and serve warm.
Makes 4 dozen stuffed mushrooms