Tuesday, June 5, 2012

Pizza Stuffed Mushrooms


Let me just paint you a little picture....I find a recipe that I have been wanting to try for weeks.  Finally I decide to make it for appetizers for Sunday dinner!  Oh how excited I am to finally be able to try it!  

I gather all of the ingredients, choosing just the right mushrooms -- not too small, not too large -- I remove the stems from each little fungus, wipe them all down with a damp towel to knock of the dirt, scoop out the inside to make sure there is ample room for the filling, combine the filling ingredients, thinking to myself "Self, this is going to be freaking delicious"!  

After painstakingly making sure that each mushrooms is filled with the same amount as the others I top them with just the right amount of mozzarella cheese.  As I gaze upon them I think how lovely they will look when they come out of the oven all brown and bubbly, I pick up the try, open the oven door and... 

KAPOOT!!!!!!!!  

BAM!!!!!!  

WACK!!!!!!  

(Note: I am going for the good ole comic book sounds) 

The oven door hits the tray and they all go crashing to the floor.  Before the 5 dogs (that's right, we are almost outnumbered dogs to people) come rushing in to "supervise" and "help" with the clean up, my family swoops in to assess the damage.  

As I am on the brink of tears, it was decided we will simply grab them quickly (5 second rule and all that) throw them back on the pan and pop them in the oven (the heat will kill off any germs after all).  Not exactly how I saw this post going but in the end they were delicious!  There wasn't even one left over.  I am pretty sure we could have simply made a meal on them alone, but alas we had a full 3 course meal ahead of us!

Bottom line is that even after falling on the floor, being scrapped back up and cooked they were still delicious, so simply imagine what they must be like without the drama!  

Heavenly I tell you, absolutely HEAVENLY!!!

Pizza Stuffed Mushrooms
i large package fresh whole mushrooms
4 ounces, Cream Cheese, Softened
¼ cups Grated Parmesan
¼ cup Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
4 oz. mini Pepperonis
2 Tablespoons Finely Chopped Green Pepper
1/4 cup Finely Chopped Red Onion
1 small can Finely Chopped Black Olives, drained

Preheat oven to 350ºF.

Wash mushrooms with a damp cloth and remove stems. Use a mellon baller to scoop out the inside to make sure there is plenty of room for the filling.  Set aside.
 
In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
 
  
Spoon into prepared mushroom caps by the heaping teaspoonful.

Top with mozzarella cheese and bake 20 minutes.

After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.
Simply divine!
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