|Getting mushrooms ready for the oven|
Until recently, I had only been using mushrooms as a garnish or a topping. I was very naive to all the other things you could do with them. I also discovered using fresh mushrooms instead of those in a jar. The difference was amazing. Coming across a stuffed mushroom recipe was an accident. I feel like this recipe was has been waiting for me to find it. I went ahead and tried it, because why not.
|They are the best when they are warm and gooey!|
The filling is mushroom stems, garlic, onion, cream cheese and parmesan cheese. My only complaints were the filling tasted a bit too salty, while the mushroom caps tasted a bit too fresh. I blame human error. I added salt when I sauteed the mushrooms, onions and garlic, not thinking how much salt the cheese had. Also, I think the filling needs a bit more. An herb or something to brighten it up. I added crab meat to the filling, but it wasn't enough for me to notice it, flavor wise. Not sure how I'm going to remedy that in future.
The mushrooms did taste much better the next day. So, all in all, it wasn't a bad recipe. Just one that needs some tweaking. I have a feeling that once I get this right, it is going to become one of my quick and easy go to dishes.