Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
When I lived in Florida, there was a chain restaurant that had these amazing stuffed mushrooms – they were creamy, cheesy and just the best mushroom ever, served with this horseradish dipping sauce. However they were fried and while fried can be delicious, I wanted to whip up a version that was a homage to them with some of the same flavors but made a bit lighter.
These Ultimate Stuffed ‘Shrooms are baked – not fried – and are spicy with a touch of sweetness. The dipping sauce has the same horseradish bite but finishes with a mellow flavor.
Next time you want to make a stuffed mushroom, you will want to whip these up. And while you might be tempted to fry – resist. These are much better baked.
On to the recipe:
Gather your ingredients
Chop chop chop | Dice dice dice
Making the filling
Before and after the oven sauna
Now – try to eat just one – I dare ya!
- 12 whole fresh button mushrooms
- 1 tablespoon of olive oil
- 1 medium shallot, minced
- 1 8 ounce package of Neufchatel cream cheese, softened
- ¼ cup of grated Parmesan cheese
- ¼ teaspoon of fresh thyme
- ¼ teaspoon of smoked paprika
- ⅛ teaspoon of cayenne pepper
- 2 tablespoons of panko bread crumbs, divided
- Pinch of salt and freshly cracked black pepper
- ¼ cup of light mayonnaise
- ¼ cup of Greek yogurt
- 2 teaspoons of horseradish
- 2 teaspoons of Dijon mustard
- 1 teaspoon of white wine vinegar (I used champagne)
- ¼ teaspoon of sugar
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Clean the mushrooms with a damp paper towel.
- Break off the stems and set aside.
- Finely chop the stems, discarding the tough end.
- Preheat the olive oil in a non-stick skillet.
- Over medium heat, sauté the mushroom stems and minced shallot.
- Sauté until slightly browned and set aside to cool.
- In a bowl, mix together the Neufchatel cheese, Parmesan cheese, thyme, smoked paprika, cayenne pepper, 1 tablespoon of panko bread crumbs and salt and pepper.
- Mix in the sautéed shallots and mushroom stems.
- Carefully fill the mushroom caps with the cream cheese mixture, taking care to mound it up a little.
- Place on a small baking sheet lined with a silpat or sprayed with non-stick cooking spray.
- Sprinkle with a bit of the remaining panko breadcrumbs.
- Bake for about 20 minutes or so until the mushrooms are piping hot and start to release their liquid.
- In a bowl, mix together the mayonnaise, Greek yogurt, horseradish, Dijon mustard, white wine vinegar, sugar and a touch of salt and pepper.
- Mix well and serve with the hot mushrooms.
Visit all the other Appetizer Week blogs for more delicious ideas:
- Lasagna Dip by Cravings of a Lunatic
- Spinach Squares by Frugal Antics of a Harried Homemaker
- Ultimate Stuffed ‘Shrooms by Cooking in Stilettos
- Feta Chicken Wontons by Makobi Scribe
- Roasted Red Pepper Guacamole by Clarks Condensed
- Parmesan and Garlic Boneless Chicken Wings by From Gate to Plate
- Greek Salad Skewers by Karen’s Kitchen Stories
- Cajun Bacon Nuts by Life Off the Clock
- Jalapeno Poppers by Organized Island
- Mini Loaded Twice Baked Potato by Mom’s Test Kitchen
- Chicken & Cheese Taquitos by Try Anything Once Culinary
- Very Veggie Puff Pastry Pizza Bitesby Farm Fresh Feasts
- BBQ Chicken Nachosby Lemons for Lulu
- Apricot Blue Cheese Bitesby Food Lust People Love
- Low-Carb Kickin’ Bacon Avocado Deviled Eggsby Yours and Mine Are Ours
- Sweet Onion Galette by Call Me PMc
- Buffalo Chicken Sliders by The NY Melrose Family
- Sticky Asian Chicken Wings by Flavor Mosaic
- Chicken Parmesan Sliders by Home Cooking Memories
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