Growing up we typically had two Christmas celebrations. One took place with my mom’s extended family Christmas day and consisted of a big sit down family meal. The other took place Christmas Eve with my dad’s extended family. The Christmas Eve celebration was always buffet style with LOTS of appetizers. One of the first year’s I was married, my spouse and I decided we would make stuffed mushrooms for Christmas Eve. Ever since then these have been a bit of a traditional for us during the holidays. We use the Better Homes and Garden’s cookbook recipe as the base. The version now includes bacon but the original in our book didn’t and the instructions are a little different. Over the years I’ve made my own changes and tweaks based on my own tastes and desires. My spouse likes cheddar cheese in them while I prefer something richer and potentially “stinkier”. One thing we DO agree on though is that baby portabella mushrooms are a MUST as the base. The original say “mushrooms” but for us regular mushrooms just aren’t rich enough.
Stuffed baby portabella mushrooms
24 large baby portabella mushrooms
Nonstick cooking spray
1/4 cup sliced green onion
3 cloves garlic
1/4 cup butter
1/2 cup fine dry bread crumbs
1/2 cup shredded smoked Gouda cheese
Preparation
- Wash mushrooms. Remove stems from mushrooms. Set stems aside.
- Place stems, onion, and garlic in food processor and pulse until finely shopped.
- Melt butter In a medium saucepan. Add ingredients from food processor.
- Stir in bread crumbs, and cheese. Spoon crumb mixture into mushroom caps.
- Place stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 10 to 12 minutes.