A former co-worker of mine, Christy, shared this stuffed mushrooms recipe on her blog, Trippin' - Life with Triplets, awhile ago. These are quick and easy to make, and they never last long. I can't remember if I've shared this recipe before or not, but even if I have, it's worth the repeat.
I'm not going to lie. There were more stuffed mushrooms on this plate before I remembered to take a photo. And the next thing I know they were gone. Apparently what CJ heard was, "Finish off the mushrooms," when I really said, "The mushrooms are ready to eat."
Anyway, I'll get on with the recipe:
I'm not going to lie. There were more stuffed mushrooms on this plate before I remembered to take a photo. And the next thing I know they were gone. Apparently what CJ heard was, "Finish off the mushrooms," when I really said, "The mushrooms are ready to eat."
Anyway, I'll get on with the recipe:
Stuffed Mushrooms
Serves: Not many
1 pkg. baby portabella or white mushrooms
1/2 C. grated smoked gouda
1/4 C. crushed garlic & herb croutons
butter
salt, optional
Clean mushrooms and remove stems. Place caps top down on baking sheet. Put a dab of butter in each. Pack with cheese. Sprinkle croutons on top and sprinkle with salt. Bake 20 minutes at 425 degrees.
P.S. Christy's blog is definitely worth the read. She and her husband have a daughter and three triplet boys, so she's never short of good stories.
1 comment:
Just catching up post the Christmas rush. Thanks for the shout out.
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