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The Best Stuffed Mushrooms Recipe - quick and easy to make, perfect for a delicious and effortless appetizer. Vegetarian, low-carb and Keto friendly.

INGREDIENTS


  •  24 white mushrooms
  •  1/2 tsp salt
  •  1/4 tsp black pepper — optional
  •  1 tbsp butter
  •  1/4 cup shallot — chopped
  •  1 clove garlic — pressed, optional
  •  1/3 cup chopped cornichons or pickles
  •  5 oz cream cheese
  •  1 tbsp chopped garlic
  •  1/3 cup grated parmesan cheese
  •  cooking spray
  •  more Parmesan for topping


INSTRUCTIONS


  1. Clean mushrooms and carefully remove the stems.
  2. Place mushrooms on a greased baking dish. season with salt and pepper.
  3. Dice the stems. Chop a shallot.
  4. Finely dice cornichons (pickles).
  5. Heat some butter in a pan. Add the chopped mushroom stems. Add shallot and garlic. Season with salt and pepper. Cook for 4-5 minutes over medium heat, until the liquid evaporates, stirring frequently. Remove from heat. 
  6. In a bowl, combine softened cream cheese, cornichons, cooked mushroom stems, Parmesan, dill, black pepper and season with salt if needed.
  7. Add about 1 tablespoon or less to each mushroom. Top with Parmesan cheese. 
  8. Preheat oven to 400 F.
  9. Bake for 20 minutes at 400 F.
  10. Serve.


This article and recipe adapted from this site
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