Mushrooms are one of those things that divided our family growing up. Either you had a love for them… or you hated them! I love them, but there is one oddball in our family that does not. I guess you can’t win them all! That’s why I love these Southwest Stuffed Mushrooms, though. The filling makes enough for my daughter to eat without the mushrooms… so I just put hers to the side instead of on top of the mushroom! It works well and makes everyone happy.
All the mushroom lovers loved these little stuffed morsels of goodness!!! I will definitely be making these again and again.
- 1 package Bird's Eye southwest blend, freezer section find
- 1/4 cup cream cheese softened
- 16 oz . whole mushrooms
- 5 Monterey jack cheese slices
- Preheat oven to 400 degrees. Wash or bush off the whole mushrooms and take the stems off. Set the stems aside except for 3 stems that you will chop up. Cook the Bird's Eye blend for 3 minutes or just until a little warm, but not cooked all the way through. Transfer the Bird's Eye blend to a medium sized bowl and mix with the cream cheese and chopped mushroom stems. Place Mushrooms bottom up and the rest of stems on a rimmed baking sheet that has been sprinkled with a little course salt (this gives the mushrooms a little seasoning. Add mixture to the inside of the mushrooms and place 1/4 of a cheese slice on top of each mushroom. Bake at 400 for 15 to 20 minutes or until mushrooms are starting to sweat and are deep grayish brown and cheese is melted.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g
Do you like mushrooms? If so, I hope you love this recipe! What do you like to stuff in your mushrooms?