Veggie Mushroom Caps

If you have been following us for some time you will have likely seen our Mushroom Cap recipe already! We have made it a number of times always with a form of seafood like canned Crab, Tuna or Salmon! As we look to include more veggie based foods into our diets why not a Veggie Mushroom Cap option. Give them a whirl for your next veggie #footballsunday ! It is essentially the same recipe but we subbed extra cream cheese and removed the canned fish!

Ingredients

• 20-25 medium sized mushrooms

• 6-8oz. of Light Cream Cheese

• 1 Tbsp. Butter

• 1 Tsp. Minced Garlic

• 2 Tsp. Oregano

• 1/2 Tsp. Salt

• 1/2 Tsp. Ground Pepper

• 1/3 Cup Parmesan Cheese

• 1/4 Tsp. Hot Sauce (we use Franks Hot Sauce)

• 1/2 Cup Bread Crumbs (we use Panko)

Directions

• Pre-heat oven to 350F degrees. Rinse and dry mushrooms then remove stems and cut the ends off. Chop the stems into tiny pieces and saute with garlic in butter in a pan. Saute until stems are tender (approx. 10 minutes). Remove from heat and let cool slightly.

• In a medium sized bowl, combine cream cheese, parmesan cheese, oregano, salt, pepper and hot sauce then the cooked mushroom stems. Mix well.

• Fill mushroom caps using a teaspoon with enough to create a small dome. Roll the tops of the mushroom caps in a bowl on bread crumbs and lightly coat. Place mushroom caps in pan and bake for 20 minutes, or until tops are golden brown. Broil on HI for 1-2 minutes if you want a little extra browning.

• CAUTION - Mushroom caps will be VERY hot.