This week we’re whipping up snacks and sweet treats for the big game or any time you darn well feel like it. I already posted a lovely stuffed mushroom recipe, but I think it’s impossible to have too many versions of stuffed mushrooms. Plus, this one is vegetarian friendly and uses smoked gouda. I mean—how could I resist? I couldn’t.
These come together quickly, and you can prepare them in advance and heat them right before serving, which is particularly nice when you’re feeding a crowd. The smoked gouda gives it a nice punch, and the herbs keep it light and flavorful.
If you don’t like smoked gouda or have trouble finding it, you can substitute smoked mozzarella or fontina. Or use your favorite cheese – just make it sure it melts well and has some bite to it. Mushrooms are bland on their own so you don’t want to use too mild of a cheese. You want something with a little pizzazz.
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MUSHROOMS STUFFED with SMOKED GOUDA
Adapted from The Purple Foodie
- 8 oz. button mushrooms, cleaned and stems removed
- 2 whole garlic cloves and 2-3 garlic cloves, finely minced
- 1 small shallot, finely minced
- 1/2 teaspoon dried thyme
- 1/4 cup extra virgin olive oil
- 1 oz. smoked gouda (or smoked mozzarella or fontina)
- Salt and pepper
- Brush the pan with nonstick spray and place the mushrooms gill sides up with the stem removed. Preheat oven to 350 degrees.
- In a small saucepan, heat olive oil over medium-low heat. Once hot, add two whole garlic cloves. Let simmer for two minutes, stirring occasionally. Don’t let the garlic cloves burn or turn too brown, it will make the oil taste bitter, rather than garlicky. Remove garlic cloves and discard. Remove 2 tablespoons of garlic oil and set aside.
- Chop the stems and add to the saucepan with the remaining garlic oil. Add shallot and 2 garlic cloves. Cook until soft, around 2 minutes. Stir in thyme and cook for another 30 seconds, until fragrant. Season to taste with salt and pepper. Remove from heat.
- Place a spoonful of mushroom mixture into each mushroom and top with a small piece of smoked gouda.
- Sprinkle a little more salt and pepper on top, optional.
- Brush the outside of each mushroom with garlic oil.
- Bake for 15 minutes or until the mushrooms are soft and the cheese melts.
- Transfer to a plate and serve immediately!
If you are preparing this in advance, you can refrigerate the assembled mushrooms. They will need to cook a few additional minutes.