Dad-gum, there’s nothing better than a mushroom cap filled with stuffing. Nom. Nom. Nom.
Translation: I think they’re yummy in my tummy.
There are several ways to stuff mushroom caps. If you’re feeding a crowd, be mindful of special dietary needs such as allergy sufferers and vegetarians. *Remember, I’m in the group of allergy sufferers too!* In this post, I’ve included two options for stuffed S’rooms: one with just vegetables and another for the meat-lovers in the crowd. Whichever you choose, you’ll need to create a “cup” in each mushroom to hold the stuffing.
S’Rooms for the Veggie Lovers
1/2 cup chopped onion
1 yellow bell pepper, diced
1 red bell pepper, diced
1 Tbsp minced garlic
8 oz. cream cheese, softened
1/4 cup fresh parsley, finely chopped
1 cup shredded cheese
1/2 cup bread crumbs
4 Tbsp butter
In a large pan over medium heat, combine 1 Tablespoon of butter, garlic, peppers and onion. Saute for 5-10 minutes.
In a separate bowl, add cream cheese, salt, pepper, and bread crumbs. When vegetables are done, pour mixture into bowl. Stir to combine.
Spoon this mixture into each mushroom cap and arrange in an oven-safe baking dish.
Sprinkle grated cheese and breadcrumbs on top, then drizzle with remaining melted butter.
Bake at 350 degrees for 35-40 minutes. Serve immediately.
If you’re feeding a bunch of hungry carnivores, substitute the vegetables with a pound of sausage or ground beef.