Hubster and I like to challenge ourselves by eating vegetarian meals. Last year, he went a whole month without eating meat. I was jealous at the time, because I was pregnant and thought it was best for my diet to continue eating meat. Sometime I’d like to challenge myself to one month of vegetarianism as well!
Last night, I made stuffed mushrooms and Hubster (who has been known to say, “Mushrooms are gross!”) ate them! Here is my stuffed mushroom concoction:
9-12 medium portabella mushrooms
2-3 cloves minced garlic, depending on your love of garlic
2 Tbsp olive oil
1 package (8 oz) cream cheese, softened
1/4 cup parmesan cheese, grated
1 handful shredded cheddar cheese
1/4 tsp cayenne pepper
1/4 tsp black pepper
Preheat oven to 350 degrees. Spray baking sheet* with cooking spray and set aside. Wash mushrooms. Remove stems and chop. Saute garlic and mushroom stems in olive oil until soft. Remove from heat and let cool.
When mixture is cool, add cream cheese, parmesan cheese, cheddar cheese, cayenne pepper and black pepper. Mix thoroughly. Spoon mixture into mushroom caps. Bake for 20 minutes or until mixture begins to melt/water begins to run from mushroom caps.
*Note: I used a baking sheet that did not have a lip on the edge, and made a bit of a mess in my oven. Beware that the mushrooms do leak water!