Creamy Bruschetta Stuffed Mushrooms
Ingredients
12-18 white button mushrooms (12 large or 18 med-small)
a drizzle of olive oil
For the filling:
200 grams cream cheese (approximately 7 oz)
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
2 teaspoons freshly chopped flat leaf parsley
1/2 teaspoon dried or fresh oregano
1 teaspoons chopped fresh basil (or dried)
1/2 teaspoon fresh (or dried) thyme leaves
2 cloves garlic, crushed
salt and pepper (to taste)
3 medium ripe tomatoes, finely chopped and drained
For the topping:
1/2 cup freshly grated Parmesan cheese
some chopped parsley for garnish (if desired)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Wash and dry the mushrooms well, removing their stems and placing them upside down on a baking sheet that’s been drizzled with olive oil.
Add the cream cheese, mozzarella, and Parmesan cheese to a large bowl, along with the parsley, basil, oregano, thyme, garlic, and salt and pepper, mixing well to combine.
Add the chopped tomatoes (drain them first!!) stirring the mixture gently just until combined.
Spoon the mixture into the mushrooms until they’re fully stuffed.
Sprinkle the remaining Parmesan cheese on top and bake at 350 degrees Fahrenheit for about 18-20 minutes until the tops have browned slightly.
Garnish with fresh parsley after baking and enjoy immediately.
http://thebusybaker.ca/creamy-bruschetta-stuffed-mushrooms/
That looks very good!
BTW, I’m currently reading a very interesting book: ‘The Mushroom Hunters: On the Trail of an Underground America’, by Langdon Cook.
It’s a little like ‘The Orchid Thief’, in that it describes a very interesting ‘subculture’; but this one is about wild mushrooms and the people who are obsessed with them and provide them to the culinary industry.