Stuffed Crimini Mushrooms With Gruyere Recipes

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HOT STUFFED CREMINI MUSHROOMS



Hot Stuffed Cremini Mushrooms image

This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.

Provided by Cynna

Categories     Lunch/Snacks

Time 32m

Yield 5 serving(s)

Number Of Ingredients 8

8 ounces cremini mushrooms, washed & stemmed
1 large jalapeno, minced
1 small onion, finely chopped
1/2 cup parmesan cheese, shredded (reserve 1/4 cup)
2 garlic cloves, finely chopped
1/4 cup Italian breadcrumbs
1/2 cup butter or 1/2 cup margarine
salt and pepper, to season caps

Steps:

  • Preheat oven to 400 degrees.
  • Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
  • Place caps on a bake sheet and season to taste w salt/pepper.
  • Fill caps with butter mixture.
  • Sprinkle remaining 1/4 parm over all the caps.
  • Sprinkle 1/4 of bread crumbs over the parm coated caps.
  • Bake for 15 minutes or until mushrooms give up juices.
  • Broil to crisp up topping if not to satisfaction.
  • Serve and Enjoy!

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