Grower: Putney Farm and Friends
Price: $5.94 ( 8.90/ lb, Approx. 2/3 lb)
%> Available (Estimated): 234
The strong flavor of smoked cheddar cheese goes a long way in these savory bite-sized appetizers. Dicing (instead of shredding) the cheese allows for little melted pockets in the filling. Yield: 10 servings (serving size: 4 mushrooms) Ingredients Cooking spray 1/4 cup minced shallots (about 1 large) 1 garlic clove, minced 40 medium button mushrooms (about 1 pound) 1/4 cup dry breadcrumbs 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces smoked cheddar cheese, diced 1 teaspoon olive oil 1 teaspoon water Preparation Preheat oven to 400°. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; sauté 2 minutes or until tender. Place shallot mixture in a medium bowl. Remove stems from mushrooms; chop stems. Add chopped mushroom stems, breadcrumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 teaspoon water; stir well to combine. Spoon about 1 teaspoon filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400° for 20 minutes or until filling begins to brown and cheese melts. Serve warm.