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 is a savory vintage hot dish. Cream cheese, Parmesan, and spices add flavor.
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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