Double Smoked Cheddar Mushroom Caps

Double Smoked Cheddar Mushroom Caps

Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun-dried tomatoes, garlic and herbs, these ones are particularly addictive.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

• 2 tbsp (30 mL) olive oil
• 4 large shallots, diced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) finely chopped fresh thyme
• Pinch each salt and pepper
• 1/3 cup (75 mL) finely chopped sun-dried tomatoes
• 2 tbsp (30 mL) finely chopped fresh parsley
• 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
• 1 tbsp (15 mL) lemon juice
• 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
• 1/3 cup (75 mL) bread crumbs
• 2 tbsp (30 mL) butter, melted

Instructions:

1. Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
2. Spoon tablespoonful of filling into each mushroom cap; place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
3. Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.

Tip:

For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.