Sunday, May 29, 2011

Italian-Style Chicken Stuffed Mushrooms

The night we were making tapas at home, since I had all the ingredients out, I tossed together a quick batch of stuffed mushrooms, using many of the same flavors that are featured in the croquettes.
Stuffed mushrooms are any easy, versatile appetizer - taking on the flavors of the spices and filling and offering limitless variations for anyone to truly make their own.

2 T. olive oil ($.10)
15 small white button mushrooms, cleaned and de-stemmed ($.50)
4-5 T. cream cheese, light ($.20)
2 T. sour cream, light ($.05)
1/4 C. bread crumbs ($.10)
1/4 medium ancient pepper, minced ($.05)
1 clove garlic, minced ($.05)
1 tsp. basil ($.05)
1/2 tsp. oregano ($.05)
1/8 C. finely chopped cooked chicken ($.15)
3 T. parmesan cheese ($.10)
1/8 C. Italian blend shredded cheese ($.10)

Brush mushrooms with olive oil. Combine all remaining ingredients except parsley and mix well to combine. Stuff mushrooms with mixture, top with parsley.

Bake at 400 for 20-23 minutes, or until mushrooms are tender and filling is lightly golden on top.

Yields = 15 stuffed mushrooms
Cost: $1.50
Cost per mushroom: $.10

Entertaining Tip: The filling can be made ahead of time. Simply omit the cour cream and combine all remaining ingredients. Seal tight in a freezer bag and freeze for future use. Just thaw in the fridge before using. Add sour cream to thawed mixture and stuff the mushrooms.
This works well if you're making things ahead of time for a party.

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