Holidays And Stuffed Mushrooms, A Great Idea!! Bring On The Champagne!!
Well, another New Years is upon us and for some reason to me New Years and stuffed mushrooms go together. (Please note I do have another stuffed mushroom recipe on here). I must confess, between Christmas and New Years' eve, is for some reason the time when my mushrooms are made and consumed, therefore by New Years I am sick of them!! Today the spirit hit me, a lightbulb went off and my recipe was born. I do love any and all stuffed mushrooms, of course, they are all delicious and any recipe is very tweakable. They are also a great way to use up leftovers. I do prefer the portobellos to stuff, however, I feel they hold up a little better when baked, but again, it is your kitchen and your choice... Here is what I did today: these amounts filled my mushroom amount I was doing (see photo) Mashed some precooked broccoli florets, stems not great here, amounting to 1/2 cup Ground up some leftover ham in my mini food processor, amounting to 1/2 cup Added in scant 1/2 cup of Italian seasoned bread crumbs, what I had on hand, any bread crumbs work Added 1/2 cup of shredded cheddar cheese, combo of white and yellow, any cheese is fine here Lastly added 1/3 cup of sour cream, might need a dash more if too dry Piled some of the mix in each of my wiped and stems removed mushrooms! about 1 1/2 tablespoons, more or less, size will determine amount Baked in a 375-degree oven for 20-25 minutes. Please note here I like my mushrooms crisp tender, so do the 20 minutes, if you prefer a softer mushroom go for the 25, also if you have several different sizes you might want to remove the smaller ones a little earlier. Served these with a side of sour cream These can be made and stuffed a day ahead and baked off the next day Hope you all have a wonderful, safe, and healthy New Years' Eve!!