Stuffed Mushrooms

Today GamerMan and I experienced the best part of wedding planning: FREE FOOD. Seriously, is there anything better than people trying to woo your taste buds with samples of nom noms? I think not.

Riley’s Farm, as always, did not disappoint. Everything we tasted was delicious (which is going to make it that much harder to pick between them, but really… can a girl ever have too many choices? ;) but it was their stuffed mushrooms that had me really excited.

So much so, that after we left I coerced GamerMan to make a stop at our grocer’s so I could pick up the fixin’s for dinner. NOMS.

Stuffed Mushrooms

(inspired by Riley’s Farm)

2 packages baby bella mushrooms (apx 25)
1 8oz package cream cheese (we use neufchatel)
1/2 red bell pepper, seeded, finely diced
1 tablespoon chives, finely sliced
2 tablespoons parmesean cheese, finely grated
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground
2 tablespoons bacon bits (optional)
1 teaspoon olive oil // 1 liberal spray of PAM
1 plastic zip-top sandwich bag

Preheat oven to 375F.

Rinse mushrooms thoroughly to remove any clinging dirt. Remove stems, using a paring knife as needed to hollow out the center – you’ll need a good sized cavity for the cheesy filling! Place mushrooms cap-side up on a paper towel to drain excess water. Meanwhile, line a baking sheet with foil and spray with PAM/drizzle with olive oil to prevent mushrooms from sticking. Place mushrooms cap-side down on lined baking sheet and set aside.

In a medium bowl, whip the rest of the ingredients together with a hand blender. Scrape mixture into your zippy sandwich bag. With your fingers, guide the filling toward a bottom corner of the bag, snip the corner off (about a .5 inch diameter opening is plenty for this job), and squeeze mixture into mushroom caps. Top with additional parmesean if desired.

Bake for 8-10 minutes. Cool slightly before serving.

 

GamerGirl

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