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Title: Great Cheese Stuffed Mushrooms
Categories: Appetizer Mushroom Fish Salmon
Yield: 1 Servings
| 8 | oz | Philedelphia Brand "Philly |
| Flavors" cream cheese with | ||
| Salmon | ||
| 1 1/2 | c | Talian bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 12 | lg | Mushrooms |
| 12 | 1/2" cubes of Havarti or | |
| Muenster | ||
| 1/4 | c | Oil |
| Garlic | ||
| 1 | Splash of soy sauce or wine | |
| 1/2 | cn | Chicken broth |
Take: 8oz of Philedelphia Brand "Philly Flavors" cream cheese with salmon (Only about $1.50), or make your own with canned salmon, I use the premade as it's softer and easier to mix straight out of the dairy case, no waiting
Mix in: About 1-2 cups of Italian bread crumbs (or regular crumbs with your spices of choice) and maybe as much as a quarter cup of grated Parmesan cheese if you want depending on how many you make!
Blend the dry ingredients in slowly while blending until till you get a VERY stiff dry (but not crumbly) mixture. Like cookie dough thats' been in the fridge. The mix must be very stiff otherwise it will not stay in the mushrooms during baking.
Remove the stems from about a dozen (maybe a few more) large stuffing mushrooms.
Fill the inside of the mushroom till it's level, put on about a half inch cube of Havarti (or whatever cheese you have on hand, Muenster is good for this too)
Then add more stuffing around and over the cube of cheese, till you can't see it. Make sure it's covered so all the cheese doesn't escape in the baking process. These will be very _tall_ mushrooms, but they will be smaller afterwards. Pack the stuffing firmly.
Roll the breaded parts of the mushrooms in more parmesan and/or breadcrumbs
OPTION ( you could also like to fill the mushrooms up about twice the hieght of the cap and top them with shredded cheese, it's up to you. I like this way, that way the cheese doesn't burn)
Baking: In a baking dish place about a 1/4 cup of oil, garlic (whole cloves or chopped, your choice...) to taste, the more the better and a splash of soy sauce or salt, (or even wine if you want) swirl it around with a spoon to get everything everywhere.
Place in the mushrooms, caps down, of course.
Gently pour in a half can (a small regular sized can, no economy sizes please) of Chicken broth (or whatever broth you want) so it nearly covers the mushroom caps.
Bake covered at 350 for 30-40 minutes Remove from pan when done, so they don't get too soggy. They reheat great!