These “game day” mushrooms are perfect for any occasion really, but it’s football szn people! Although small, these mushrooms pack a ton of flavor and make for a delicious pop of flavor. And they're super simple to make too, which frankly is all that really matters.
What You Need:
14-15 fresh whole mushrooms
4 oz cream cheese
1½ cup Parmigiano Reggiano or Parmesan cheese
3-4 garlic cloves
2 medium shallots
2 tsp crushed pepper
2 tsp black pepper
2 tbsp oil
2 tbs butter
Let's Do This:
1. Clean the mushrooms and pop out their stems. Scoop out the gills ( 🤢 hate that name) so you have maximum room for stuffing. Leave 2-3 mushrooms aside.
2. Toss your mushroom caps in the oil and sprinkle with 1 tbs of salt. This isn’t enough salt to season them for maximum flavor, but I find that doing this makes them far less bland as a base and the little bit of oil helps with the cooking quality.
3. Dice the shallots and 3-4 cloves of garlic into 1/4 inch pieces. Do the same with the stems and the tiny mushrooms you set aside.
4. In a medium sauce or frying pan melt the butter and then toss in the shallots and garlic and salt. Sauté until the shallots are almost translucent and then add the mushrooms, crushed pepper, black pepper, To My Yang, and Don’t Be So Bleu blends. Shameless product plug, sue me. Sauté until the mushrooms are soft and the liquid they produce is mostly evaporated. Once that’s done, add a dash of the chives for some color and freshness.
5. Take off the heat and let it cool. It’s VERY important to do this if you don’t want a goopy mess. I speak from experience because I’m extremely impatient and slipped this step before a party once. Melted stuffing. Had to start over. AND I missed the entire first half of the game. An absolute 1st World tragedy people 💔😔.
6. In the meantime, shred the Parmigiano Reggiano (more on why I use that instead of Parmesan here) until you have about 11/2-2 cups. Combine that with the cream cheese until well incorporated. Take your COOL mushroom/shallot/garlic flavor base and gently mix it in with the Parmigiano and cream cheese mixture.
7. Scoop the deliciousness into your mushroom caps and place on a lined baking sheet in the oven for about 15-20 minutes at 375 F. You’ll know they’re done once the tops are brown and juice they leak out (which is kinda 🤢 but 😋 at the same time??) has dried up a bit.
Take the mushrooms out and garnish with the remaining chives and cheese.