These garlic and cheddar stuffed mushrooms are a great appetizer for parties, cocktail hour, or game day. Baby bella mushrooms filled with garlic and cheddar stuffing and topped with cheddar cheese. Try this garlic and cheddar stuffed mushrooms recipe for a flavorful, bite-sized appetizer!
Skip the common white button mushrooms in favor of the cremini mushrooms for this recipe. Cremini mushrooms, also called “baby bella” or “baby portobello” mushrooms are more developed with an earthy flavor and firm texture. Their small size makes them perfect for an appetizer that is easy to pop in your mouth.
White button mushrooms are the infant version of the Portobello mushrooms. They are rather bland in flavor. Cremini or baby bella mushrooms are the teenage version of Portobello. Finally, the adult Portobello mushroom is much larger, heartier, and is often used as a meaty substitute for many recipes. The mature Portobello has a dry flesh, resulting in a more flavorful version of its younger relatives.
Selecting and Storing Mushrooms
When shopping for cremini mushrooms, look for ones that are firm and have smooth unblemished caps. The stems may be a little dry on the ends, but should not be completely withered and cracked. Try to select mushrooms around the same size so they cook evenly.
Store your mushrooms in the refrigerator until you are ready to use them. Poke holes in the plastic to allow the mushrooms to breath. Fresh mushrooms should last 3-4 days in the refrigerator.
How to Make Garlic and Cheddar Stuffed Mushrooms
Just before cooking, rinse your mushrooms briefly in cool water to remove dust and dirt. Pat the mushrooms dry with a clean kitchen towel.
Remove the stems so you have a cavity fill with stuffing. To remove the stems, first place the mushroom upside down in the palm of your hand. Twist the stem with your opposite hand until you hear a snap.
Cook the stuffing ingredients, stuff your mushroom caps, top with cheese, and bake in a preheated oven.
Cooking Tip: How to make your own bread crumbs
These garlic and cheddar stuffed mushrooms are a great appetizer for parties, cocktail hour, or game day.
Rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking tray and set aside. Finely chop the stems.
Melt the butter in a skillet over medium heat. Add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes. Add the bread crumbs, 1/2 cup of the cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
Preheat oven to 425˚F.
When the stuffing mixture is cool enough to handle, spoon it into the mushroom caps. Pack in the filling lightly, and top with the remaining cheddar cheese.
Bake in a preheated oven for 15 minutes until the mushrooms have softened and the cheese melts. Serve warm.
Yield: 15 to 20 stuffed mushrooms
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