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Not Your Usual Stuffed Mushroom, Husband Approved, It's A Miracle!!

Oven 400

Time 15-20 minutes

Yup, you guessed it, I love stuffed mushrooms. I have made many and eaten many. Some great, some questionable, mine and others I have had. I am not your traditional cook, as you might have figured out by now, or not. Not only do I like to rummage through my recipe item possibilities at home, I also tend to shop the stores and create recipes as I cruise around with my shopping cart. As most of us do, I tend to go in with a couple items in mind and end up with a basket full as I create these ideas walking around looking for sale tags. Yesterday was no exception, yup mushrooms had one of those tags hanging in front of them BOGO. Ok, so I was off and running. My first thought was chicken and mushroom gravy over a baked potato, yum. My second thought was mushroom cheese bread, and my third was stuffed mushrooms.

Today was time to face the music as they say and create with the mushrooms. The chicken recipe was easy, but then came the stuffed mushrooms, and what to stuff with this time. Because I was out and about shopping we had gotten Chinese food for lunch and as usual had leftovers. So my filling was born.

Here is what I did:

Wiped the mushrooms with a damp paper towel

Removed the stems, some I had to hollow carefully the centers a little more

Placed in a lightly sprayed pan

Filling: 4 ingredients, a win win

1/3 cup of leftover white rice

1/3 cup of breadcrumbs, seasoned

1/2 cup of shredded Monterey jack cheese, or cheese of choice

3 Tbsp of leftover teriyaki sauce from Chinese restaurant

Mix all together, stuff mushrooms

Baked 13 minutes, my mushrooms were really small, time would depend on size, until golden brown

Note: I generally would use a larger mushroom, but when on sale, use whatever is available

I did have a little leftover stuffing so baked it, will use for something else down the road

Not sure the top chefs would approve, but then again, my husband approving something "strange" is a win for me

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