That was a joke.
Obviously, these are delicious.
My friend, Jenna, made these for our Thanksgiving dinner the other week and they were gone in a matter of minutes; easily one of the most popular things at the party. (I love using semicolons.) After the party, or maybe at the party, I asked her for the recipe and then this weekend decided to make them for the barbecue we are hosting on Sunday. That is, if they make it til then.
Here’s the recipe:
1 lb white mushrooms, stems removed (but don’t throw them out)
4 green onions
2 cloves of garlic (minced)
2 8oz packages of cream cheese, room temperature
1/2 cup of bread crumbs (I used Panko, my new favorite thing)
1 cup freshly grated parmesan cheese
2 tbls worchestire sauce
Salt, pepper, chili flakes to taste
Preheat your oven to 350 degrees. Next you want to chop up the green onions and mushroom stems really finely, as tiny as you can. Then put your garlic in a pan with just a dab of olive oil on medium heat and sautee for a couple minutes. Remove from heat and add the onions and stems. Mix in the cream cheese, bread crumbs, parmesan, sauce, salt, pepper and chili flakes. Using your discretion, based on the size of the mushroom in question (rhymes!), spoon a little of the mixture into each mushroom cap. I completely overdid it the first round and ended up with half the stuff overflowing all over onto the cookie sheet so even if you want your mushrooms to be stuffed like a…I thought about like six metaphors that were all too offensive so I’m just going to kind of rephrase…If you want your mushrooms to be stuffed full I swear to you that less is more. Because the cheese will soften and melt off.
Now you want to bake those delicious little babies for 20-25 minutes, until they’re a nice golden brown on top.
And hey, you have some of the cheese stuffing left over? You should probably throw it out, right?
Eat it on toast and thank me later.