This afternoon after I dropped my hubby off to play 9 holes of golf I went to pick up a few things at the grocery store. Darn, yesterday I had forgotten my list, so today I was armed with that list. Did I stick to it, that’s another blog post. In the produce section those big beautiful stuffed mushrooms caught my eye, you know the ones that taste so good but they are stuffed with who knows what. I actually thought about buying those to go with dinner tonight well, I thought about it for about half a second. As my good fortune would have it right next to them was a tray of beautiful medium to large Portebella mushroom caps. I decided to get those and find a recipe when I got home. I looked at several recipes and they just didn’t look appetizing, so I did what I often do, I made up a recipe. They turned out delish.
Caraway Kitchen Stuffed Mushrooms
8-12 Portabella mushrooms for stuffing
Stuffing Ingredients
¼ c Ricotta
4 oz. Cream cheese
2 oz. Shredded mozzarella
1 oz. Shredded white cheddar
¼ c shredded fresh Parmesan
1 clove garlic – minced
1 T minced onion
1 tsp. Dijon mustard
2 shakes Sriracha seasoning
½ tsp Worcestershire sauce
¼ tsp Celtic sea salt
¼ tsp fine ground black pepper
½ tsp Mrs. Dash onion and herb seasoning
½ tsp Mrs. Dash garlic and herb seasoning
2-3 drops Sriracha sauce
Topping
Panko bread crumbs
Additional shredded Parmesan cheese
1. Preheat oven to 400 degrees.
2. Clean mushrooms with a damp paper towel, remove stems and set aside.
3. Combine remaining ingredients in a food processor with a mixing blade and pulse until thoroughly combined.
4. Using a small scoop or spoon, fill each mushroom cap with stuffing mixture. Place stuffed mushroom caps on baking sheet
5. Sprinkle with Panko bread crumbs and Parmesan cheese.
6. Reduce oven temperature to 350 degrees and bake for 20 minutes.
Let sit for about 3-4 minutes before serving.
*Cheese stuffing may be very hot.
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