Welcome to the May edition of the Secret Recipe Club! This month I was assigned the blog – What’s Brewing in the Kitchen. Amy & Zach seem like so much fun between all their cooking and baking adventures and Zach’s advertures in brewing beer! I’m jealous of all the beer Zach has brewed and it all looks so delicious since he’s brewing alot of my favorite styles of beer. Only a couple more weeks until I can enjoy an ice cold beer and Cooper is here!
After drooling over all the beer, I finally decided on a recipe to make – Smoked Mozzarella Stuffed Mushrooms. I changed up the recipe a little bit and used smoked gouda instead. My husband was very happy to sample these for me since he usually has to pass on stuffed mushrooms at events since most are stuffed with crabmeat and he’s allergic. These were delicious! My daughter even loved them. I loved the smoke flavor that the cheese added, next time I’m going to shred the cheese instead of dicing it, so it melts a little more.
1/4 cup finely chopped onion
1 garlic clove, minced
16 oz (2 pks) button mushrooms
1/4 cup italian breadcrumbs
2 tsp dried parsley
1/2 tsp salt
1/2 tsp fresh ground black pepper
4 oz smoked gouda, shredded
1 tsp olive oil
1 tsp water
Preheat oven to 400 degrees. In a small nonstick skillet, heat a small amount of olive oil over medium heat. Saute the onion and garlic for 2 minutes until tender. Transfer to a small bowl.
Clean and remove stems from mushrooms, reserve the stems. Chop the stems into small pieces. Add to the bowl with the sauteed onions and garlic. Add in the breadcrumbs, parsley, seasonings and cheese. Mix with a fork until well combined. Stir in the oil and water to moisten the breadcrumbs.
Spoon the filling into each mushroom cap. Place filling side up on a baking sheet and bake for 20 minutes or until filling begins to brown and cheese melts. Serve warm.
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