{"id":5704,"date":"2024-02-20T20:10:42","date_gmt":"2024-02-20T20:10:42","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/stuffed-mushrooms\/"},"modified":"2024-02-20T20:10:42","modified_gmt":"2024-02-20T20:10:42","slug":"stuffed-mushrooms","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/stuffed-mushrooms\/","title":{"rendered":"Stuffed Mushrooms"},"content":{"rendered":"

I made these stuffed mushrooms on a whim yesterday with ingredients ready to be used up in the refrigerator. They were so good (and easy!) I feel like I have to share. Stuffed mushrooms make the perfect bite-sized party appetizer or, in this case, a fantastic weeknight side. The filling is creamy chive and garlic-flecked goat cheese offset with plenty of crunchy breadcrumbs.\"stuffed<\/p>\n

How to Make Stuffed Mushrooms<\/h2>\n

The process for making stuffed mushrooms is straight forward.<\/p>\n

    \n
  1. Carefully break the stem off each mushroom.<\/li>\n
  2. Brush any dirt or debris from mushrooms with a damp cloth.<\/li>\n
  3. Make the filling and place a couple teaspoons in each mushroom cavity.<\/li>\n
  4. Arrange on an olive oil coating baking sheet and bake until tender and golden.<\/li>\n<\/ol>\n

    \"ingredients<\/p>\n

    Choose Your Mushrooms Well<\/h2>\n

    I happened to have the perfect mushrooms to make these at the ready last night, but I\u2019m actually a bit choosy if I know I\u2019m buying them to make stuffed mushrooms. I like to use brown mushrooms that are in good condition – not too scratched, misshapen or damaged. They will shrink a bit in the oven, but I aim for mushrooms that aren\u2019t too big, and aren\u2019t too small. Ideally, you\u2019ll be able to pop one on your mouth in one bite, but you also want the mushrooms to be big enough that they\u2019ll hold a good amount of the flavorful filling.<\/p>\n

    \"stuffed<\/p>\n

    What to do With Leftovers!<\/h2>\n

    We had a few stuffed mushrooms leftover so I made these open-faced mushroom sandwiches for lunch today. The mushrooms were sliced thinly on homemade sourdough that had been toasted and rubbed with garlic. I slathered some salted ricotta across each piece of toast, arranged a few of the sliced mushrooms on top and finished everything under the broiler for a few minutes. Finished with a crush of kale chips<\/a>.\u00a0 Perfect 10 minute lunch!<\/p>\n

    \"stuffed<\/p>\n

    Stuffed Mushrooms: Variations<\/h2>\n

    You can take this general recipe in *so* many directions. A couple ideas:<\/p>\n