Perfected Cowboy Mushrooms
Delicious stuffed mushrooms bursting with flavor, perfect for gatherings or cozy evenings at home.
Ingredients
Mushroom Caps
- 12 large large button mushrooms, cleaned and stems removed
Filling Ingredients
- 1 cup finely chopped vegetables (bell peppers and onions) Feel free to substitute with your preferred veggies.
- 1 cup breadcrumbs Preferably plain or Italian seasoned.
- 1 cup shredded cheddar cheese Can use any Halal-friendly cheese.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs Basil, oregano, or thyme.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Clean the button mushrooms thoroughly and carefully remove the stems, making sure not to break the caps.
- In a skillet over medium heat, add the olive oil. Once hot, toss in the chopped vegetables and sauté for about 5 minutes, or until they become tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a mixing bowl, combine the sautéed vegetables, breadcrumbs, cheese, Italian herbs, salt, and pepper. Mix well until the filling is even.
- Generously fill each mushroom cap with the mixture, packing it down slightly for security.
Baking
- Place stuffed mushrooms on a baking sheet and bake for about 15-20 minutes until the mushrooms are tender and the filling is golden on top.
- Let them cool for a few minutes before serving!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. You can freeze the stuffed mushrooms before baking them for up to 3 months.