Stuffed mushrooms are always a good idea. If you are looking for a quick and easy appetizer to serve with aperitifs or cocktails in the evening, look no further! These vegetable stuffed mushrooms are the perfect accompaniment. Top them with a soft and creamy cow’s milk cheese and roast these baby portobellos until brown and bubbling.
Stuffed Baby Bella Mushrooms
Published on September 8, 2020 | By surleplat |
- Prep Time
- Cook Time
- 1-8 oz box of baby bella mushrooms, cleaned with stems removed
- 3 TBSP olive oil
- salt and freshly ground black pepper
- 1 small onion, minced
- 2 cloves garlic, minced
- 3/4 cup sun dried tomatoes, chopped or of oven roasted tomatoes
- 1/2 cup asiago cheese, grated
- 2 TBSP fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 3 oz Taleggio, sliced
- Preheat the oven to 350. Clean the mushrooms by wiping them off with a dry cloth. Remove the stem and create a small cavity in the mushroom for stuffing. Place the mushrooms on a sheet pan. Drizzle with 1 TBSP olive oil and sprinkle with a little salt and pepper. Place the mushrooms in the oven and roast for about 10 minutes or until the mushroom are beginning to soften but have not lost their shape. Set aside and allow to cool.
- Heat the remaining 2 TBSP of olive in a skillet over medium heat. Sauce the onions until soft. Add the sun dried tomatoes and the garlic and cook for another 5 minutes. Remove from heat
- Allow the sautéed vegetables to cool slightly. Stir in the fresh herbs and the asiago cheese. Use a teaspoon to fill the mushrooms. Allow them to overflow. It's ok if they are messy.
- Place slices of the taleggio or any other type of soft, creamy, easy to melt cheese on the mushrooms. Return the sheet pan to the oven and cook until the cheese melts and bubbles. Serve immediately.