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My review
Cheese Stuffed Mushroom Appetizer
jenny662
"A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture."
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Ingredients
45 m servings 373 calsOriginal recipe yields 6 servings
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Directions
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- Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
- Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
- Preheat the oven broiler for high heat.
- Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
- Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.
Nutrition Facts
Per Serving: 373 calories; 34.1 g fat; 7.5 g carbohydrates; 13 g protein; 94 mg cholesterol; 391 mg sodium. Full nutrition
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Reviews
Read all reviews 3035 Ratings
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Most helpful positive review
11/29/2011
I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the...
Most helpful critical review
1/4/2008
Good, but my family found them WAY too rich. The filling was too creamy as well. I like a stiffer filling in my mushrooms. I will not make this again.
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11/29/2011
I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the...
5/17/2009
No complaints here! I changed a few things to suit my family's taste. Instead of goat cheese, I used feta and subbed green onions for the white onion. I also used much less butter when sautee...
1/10/2010
These were a big hit - I was kind of surprised b/c mushrooms are usually not popular in my circle. But I had to use up some goat cheese so I thought I'd give it a try. WOW! Here is what I di...
11/7/2008
I have made these twice now and my boyfriend loves them- he doesn't even like mushrooms! I like to add half a cup of italian breadcrumbs to my stuffing and sprinkle parmesan cheese on top as wel...
11/7/2007
I made these for a football party and they were a big hit. Everyone loved them. The recipe made a lot of filling and I used some of the leftover for a dip, but it was better as a stuffing. Also ...
8/11/2010
They were a little too "cheesy" for me, but my friend liked them a lot! Like some other reviews, I changed the goat cheese to feta & the onion to green onion. (Although I do love goat cheese!) I...
12/24/2008
Cooked this for Christmas. I skipped the last drizzle step and instead, sauteed the stems and garlic in the pan after cooking the mushrooms and just added that to the filling. Plus, I wasn't s...
11/23/2010
This recipe is so delicious. My friend always made a mushroom appetizer that I loved, and I have been trying to find a recipe that recreates it. This is it!!!! I took these to a dinner party wit...