Stuffed Mushrooms
*Disclosure: I was provided a gift card for recipe development and writing this post as part of my participation in a campaign with Whole Foods Market. All opinions are my own.
This is Part 2 of my Mushroom deep dive. Now stuffed mushrooms, they’re not exactly an exotic take on mushrooms, BUT they are so satisfying that you don’t really need much.
Sometimes in cooking, keeping things simple are critical to your success. Over complicating your efforts with too much seasoning or trying to get cute with too many seasonings will ultimately distract your diner from the actual dish you are making for them.
That’s how I felt with the stuffed mushrooms. Why muck them up with all sorts of different ingredients? I just stuck with some simple ingredients, and the end result was a dish that you can complete in less than 30 minutes (having crispy bacon on hand of course =) )
For stuffed mushrooms you can either use portobello mushrooms which are large or button mushrooms (sorry Whole Foods, I didn’t go beyond the button here). I think the button mushroom is perfect for this dish, it’s like a bite sized savory treat. You can treat this dish as an entree or an appetizer.
Mushrooms are great for your immune system, can lower your risks of certain types of cancers, and are high in vitamins. For more mushroom facts go here.
If you want to learn more about mushrooms, go here.
Don’t forget to leave a comment, one lucky reader will receive a Whole Foods Gift Card in the mail.
Recipe
Ingredients
1 lb White Button Mushrooms (cleaned and the stems removed) *Don’t throw away the stems, they taste fine in a soup or in stock*
1 Cup of Whole Milk Ricotta
2 Oz. of Shredder Cheddar Cheese
2 Tsp. Garlic Powder
1 Tbsp. Thyme
Semi Crispy Bacon * Optional *
1 Tbsp. Olive Oil
1 Tsp. Salt
Method
Mix your ricotta, garlic powder and thyme together (You may run out depending on how much you stuff into your mushrooms. That’s okay just kind of wing it if you need more)
Now with your mushrooms de-stemmed and cleaned, brush them with the olive oil and sprinkle some salt on them.
Now stuff the mushrooms with the ricotta mixture. Once each one is stuffed, add the cheese on the top of the ricotta mixture on each mushroom. Top them with the strips of bacon *if you want*
Bake in a cast iron pan or on a baking sheet. Cook them until the cheese has melted and the ricotta has begun to turn slightly golden brown.
Serve and enjoy!
- 1 lb White Button Mushrooms (cleaned and the stems removed) *Don’t throw away the stems, they taste fine in a soup or in stock*
- 1 Cup of Whole Milk Ricotta
- 2 Oz. of Shredder Cheddar Cheese
- 2 Tsp. Garlic Powder
- 1 Tbsp. Thyme
- Semi Crispy Bacon * Optional *
- 1 Tbsp. Olive Oil
- 1 Tsp. Salt
- Mix your ricotta, garlic powder and thyme together (You may run out depending on how much you stuff into your mushrooms. That’s okay just kind of wing it if you need more)
- Now with your mushrooms de-stemmed and cleaned, brush them with the olive oil and sprinkle some salt on them.
- Now stuff the mushrooms with the ricotta mixture. Once each one is stuffed, add the cheese on the top of the ricotta mixture on each mushroom. Top them with the strips of bacon *if you want*
- Bake in a cast iron pan or on a baking sheet. Cook them until the cheese has melted and the ricotta has begun to turn slightly golden brown.
- Serve and enjoy!
