Mega Stuffed Mushrooms - Quick & Easy Dinner Idea

Believe it or not, Tex is here with a dish even a vegetarian could love. That means that if my old buddy, Kav, should decide to visit, she would not go hungry or have to live off of cereal. 

Well, that is assuming she likes mushrooms.

This is what I'm talking about.

Of course, these aren't your average button mushrooms. These are those big ol' portabella mushrooms, filled with all kinds of yummy cheese.

Hubby and I saw these at the store a few weeks back and decided to give them a try.

Love them!

They had a few varieties. Some with cheddar cheese and pico de gallo, others had cheddar and jalapenos. These here had mozzarella and spinach (I think that's Italian seasoning on the top).

These are great when I'm on deadline and have to send hubby to the store to grab something quick for dinner, but they would be so easy to make at home.

Simply remove the stems from a portabello mushroom and fill with cheese and whatever else you like. You could do a pizza one with a little pepperoni, a mexican style with the pico de gallo or jalapenos. Just use your imagination.

Once they're filled, line a baking sheet with aluminum foil (not a must, but definitely makes cleanup easier) and brush the bottoms and sides of the mushroom with melted butter.

If you have extra, go ahead and brush some across the tops, too.

Then sprinkle with a little bit of salt.

I also sprinkled some on the tops.

You could also add other seasonings, such as garlic powder, pepper, Italian seasoning... On the pico and cheddar ones I added a little bit of fajita seasoning.

Place pan in a 350 oven, 

and bake until cheese is melted, 10-15 minutes.

Juicy.

Not to mention filling.

Like I said, these are meal worthy. Though they also make a great side.

Ooo, imagine one of these with a steak.(No, I would not serve that to Kav)

You know, I don't usually pick up pre-made items like this, but in this case, I'm so glad I did.

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

Simply Saturday Stuffed Mushrooms for the Holidays!

That title is a lie.

These are not simple.

But they're good enough to make and eat and will impress all the people you could possibly know. Right there, ADVANTAGE: YOU!

Sweet, right?

Here are the basics:

2 Lbs. Large Mushrooms

2 cups poultry stuffing (you can use your own or use Stovetop)

1 boxes heat-and-serve breakfast sausage links

1 cup Parmesan cheese

2 Tablespoons parsley

Wash mushrooms. Peel if necessary. Remove stems. Heat sausage in microwave to thaw. Using grinder or food processor, finely chop the sausage links, poultry stuffing (If using Stovetop, prepare a half-box as directed. Or do the whole box and eat half.)  :) and mushroom stems into a mealy-texture. Add Parmesan cheese and parsley. Mix well.

Saute mushroom caps in olive oil over medium heat (about 5-7 minutes)

Remove from heat. Allow to cool slightly (for handling).  Fill each mushroom with a nicely rounded spoonful of the stuffing. Place on baking sheet.

Bake at 350 degrees for about 16-20 minutes.

You will love these and you will bring them places and people will have more respect for you as a person because they are that good.

:)

Or at least they'll invite you again!!!