Stuffed Mushrooms & Happy Mother's Day!

Happy Mother's Day to all my dear friends, with kids and with nephews and nieces!

Hope this day brings sunshine, memories of lifetime and happiness.

Another cruise favorite appetizer of ours! All 3 of us love this appetizer. I finally managed to buy the plates to present the stuffed baked mushrooms and the same weekend, nice big white mushrooms went on sale! So, no excuse for me to not make it. I followed exact same recipe as I purchased the cook book from the cruise a few years back. I omitted butter completely from the recipe. Normally, the appetizer comes with deep fried slice of bread and mushrooms swimming in the butter. It’s ok when you are on vacation but I definitely do not want to feed my family “unhealthy(!)” food at home! Doesn’t matter they like that food so much. With me, it’s either my way or highway! I used a bit of EVOO and that’s it. But the dish came out very good and I did get the accolades with comments that next time, please use some butter!

Stuffed Mushrooms

Ingredients

15-16 medium sized white mushrooms
1 tbsp chopped onion
1-2 garlic cloves, chopped
Salt and pepper to taste
¼ cup Panko breadcrumbs
Cheddar cheese, shredded, as needed(or any cheese)
4 tbsp EVOO

How to:

Clean the mushrooms.
Detach the stems, do not discard.
Chop the stems finely.
Heat 1 tbsp EVOO in the pot.
Add onion and garlic.
Saute till onion is slightly golden brown.
Add chopped stems, salt and pepper and cook till the mixture is dry.
Now fill the mushroom caps with onion mix, arrange them in the plate.
Top the mushrooms with bread crumbs.
Drizzle with 1 tbsp EVOO.
Sprinkle shredded cheese and bake in 400° F oven till the cheese melts.
Sprinkle chopped parsley if desire.
Serve hot.