04-20-2005, 01:32 PM
This recipe can be adjusted, using the same proportions, to make as many mushrooms as you want.
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)
Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.)
Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside.
Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes.
Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
Serves about 15 as hors d'oeuvres.
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)
Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.)
Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside.
Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes.
Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
Serves about 15 as hors d'oeuvres.