I have lots of mushroom appetizer recipes and I’d like to share this cheesy mushroom one with you. Long ago I was very inspired by the Cher and Winona Ryder movie “Mermaids”. Cher’s mom character always makes hors d’oeuvres instead of regular meals and I really like that idea!
You will need a food processor (I use my immersion blender with chopper attachment), a baking pan, silicone mat, measuring cups and spoons.
Instructions for cheesy mushroom appetizer
Clean and pat dry mushrooms.
Twist out the stems. You may need a small knife to get all the stem out. Save the stems for soup or other use.
Place the mushroom caps on a baking sheet with silicone mat. Preheat the oven to 350 degrees.
Place cream cheese, ½ cup of Parmesan, Pickapeppa sauce, sea salt, and nutmeg in chopper bowl. Process until thoroughly mixed and creamy. Taste at this point, in case you want to add more Pickapeppa sauce.
Use a teaspoon to spoon mixture into mushroom caps. Keep adding cheese mixture so that each cap has a mound of cheese.
Sprinkle each cap with reserved Parmesan cheese.
Bake at 350 for 20 minutes.
Makes approximately 25 mushrooms for 5 servings.
Tips: 1. You can use Worcestershire sauce to replace Pickapeppa sauce. 2. You may want to add pepper or paprika for flavor if desired.
Cheesy mushroom appetizer
Notes
Tips: 1. You can use Worcestershire sauce to replace Pickapeppa sauce. 2. You may want to add pepper or paprika for flavor if desired.
Ingredients
- 1 lb. white button or crimini mushrooms
- 4 oz. softened cream cheese
- ½ cup plus 2 tbsp. Parmesan cheese, grated
- 1 tsp. Pickapeppa sauce
- ¼ tsp Sea salt
- ¼ tsp Nutmeg
Instructions
- You will need a food processor (I use my immersion blender with chopper attachment), a baking pan, silicone mat, measuring cups and spoons.
- Clean and pat dry mushrooms.
- Twist out the stems. You may need a small knife to get all the stem out. Save the stems for soup or other use.
- Place the mushroom caps on a baking sheet with silicone mat. Preheat the oven to 350 degrees.
- Place cream cheese, ½ cup of Parmesan, Pickapeppa sauce, sea salt, and nutmeg in chopper bowl. Process until thoroughly mixed and creamy. Taste at this point, in case you want to add more Pickapeppa sauce.
- Use a teaspoon to spoon mixture into mushroom caps. Keep adding cheese mixture so that each cap has a mound of cheese.
- Sprinkle each cap with reserved Parmesan cheese.
- Bake at 350 for 20 minutes.
- Makes approximately 25 mushrooms for 5 servings.
Nutrition Facts
Cheesy mushroom appetizer
Serves: 25 mushrooms
|
Amount Per Serving: 5 mushrooms
|
||
|---|---|---|
| Calories | 562 calories whole recipe | |
| % Daily Value* | ||
| Total Fat 34 g | 52.3% | |
| Saturated Fat 20 g | 100% | |
| Trans Fat 0 g | ||
| Cholesterol 109 mg | 36.3% | |
| Sodium 1988 mg | 82.8% | |
| Total Carbohydrate 28 g | 9.3% | |
| Dietary Fiber 5 g | 20% | |
| Sugars 16 g | ||
| Protein 43 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Casa Bouquet
Nutrition
1 whole recipe is about 562 calories. Five mushrooms are about 112 calories. Nutrition facts are approximations.
Resource links
- http://www.eatingwell.com/recipes/18177/appetizer/mushroom/
- Eating Well has lots of healthy mushroom appetizers
- http://www.foodtimeline.org/foodfaq2.html#mushrooms
- History of mushrooms from Food Timeline
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Related posts
| Mushroom wild rice soup | Coq au vin | Beef stroganoff |
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