Actually, I realized I love them.
I can eat an 8-ounce container of raw, unseasoned mushrooms without batting an eye. I love the meaty texture and the snappiness. But you don’t have to twist my arm to eat them stuffed with three kinds of cheese.
It’s a fast and easy recipe and makes for a fuss-free appetizer that any mushroom fan will adore. Double or triple the recipe as needed for parties. Like maybe a Fourth of July party. The baby portobellos are stuffed with a blend of cream cheese, corn salsa, Parmesan, Panko breadcrumbs, and are topped with mozzarella before being baked until golden.
If you can’t find baby bellos, use 4 full-size Portobellos, although they’ll be dinner-sized rather than appetizers, which I wouldn’t complain about. I can make a dinner out of mushrooms happily and easily. The corn salsa adds mild spice and texture to the creamy, cheesy stuffing mixture. The breadcrumbs add bulk and extra flavor. I used and recommend Panko, sold nearby the regular breadcrumbs. I like to add a pinch of cayenne and it doesn’t make the mushrooms spicy per se, but makes them not bland. Depending on the heat level in your salsa and personal preference for spiciness, it’s optional.
The glorious, gooey, melted cheese is what makes the shrooms pure comfort food. And because they’re mini, they’re so poppable and of course taste better.
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