This appetizer is a great combination of tart, tangy and salty cheeses on top of beefy mushrooms. Take it to the next shindig or serve it at your next shindig.
Three Cheese Stuffed Mushrooms
Serves 10
2 pkgs of Baby Portbella Mushrooms, cleaned and stems removed
1/2 C. of crumbled Feta Cheese
1/2 C. of shredded Parmesan Cheese
1/2 C. of shredded Mozzarella
1 Tbl. of Oregano
1 Tbl. of Basil
1 Tbl. of Garlic Powder
Olive Oil
- Preheat oven to 375 degrees
- Place mushroom caps upside down on greased cookie sheet
- Sprinkle salt and olive oil over mushrooms
- In a large bowl, combine cheeses, herbs, and garlic powder
- Using a spoon scoop a small amount of cheese mixture into each mushroom caps
- Place mushroom caps into oven for 15 to 20 minutes
- Turn oven broiler on high for 5 minutes
- Remove from oven. Cheese should be melted and browned
- Allow mushrooms to cool slightly before serving
Thursday, June 5, 2008
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2 comments:
Quantas-These were delicious! Good flavor with the combination of cheeses.
Awesome! I glad you really liked it! Everyone who makes these has said the same thing.
- Q
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