Hors d’œuvres anyone? Hosting a party anytime soon? These mushrooms are the perfect finger foods to serve as appetizers at a dinner or cocktail party, or as a light dinner with a big leafy salad. Make a whole bunch of these and freeze them for your next occasion, or whip them up for an impressive looking, yet easy snack.
I got the idea for this recipe from my Cooking Light Cookbook, but modified it substantially. If you would like to see the original recipe, search “Cannellini-Stuffed Portobello Mushrooms”. Their recipe includes tomato sauce and less garlic. I have never tried it, so I cannot attest to its good flavor. I can tell you that Grant and I enjoyed this version while relaxing at the beach for a few nights!
What you will need:
- 2 Medium Sized Bowls
- Sink
- Spoon
- Baking Sheet
Ingredients:
- 10 Medium Sized White Mushrooms
- 2 Tbsp Extra Virgin Olive Oil
- 3/4 Cup Ricotta Cheese
- 2 1/2 Tsp Garlic Salt
- 1 Tsp Crushed Dried Rosemary
- Black Pepper
- 1/2 Cup Cannellini Beans, Drained
- 1/2 Cup Shredded Mozzarella Cheese
- Cooking Spray
Instructions:
Set the oven to broil.
Clean the mushrooms. Use the spoon or your fingers to remove the stems and gills.
Place the mushrooms smooth side up on the sprayed baking sheet.
Prepare the mushrooms by removing the insides and quickly broiling them on each side.
Broil for 2 minutes. Remove the baking sheet, flip the mushrooms, and broil for 2 minutes on the other side. Remove for filling.
While cooking the mushrooms, make the filling.
In a bowl, combine the ricotta cheese, 1 Tbsp olive oil, 1 tsp garlic salt, and rosemary. Season with pepper to taste and add more garlic salt if desired (I did).
- If you have other spices in the house, experiment with them. Try adding some dried oregano, or if you like spice add some red pepper flakes.
The filling for these mushrooms only requires the mixing of a few raw ingredients!
In the other bowl, combine the cannelini beans with 1 Tbsp olive oil and 1/2 tsp garlic salt. Season with pepper to taste.
Drain the cannellini beans, add some olive oil, and season with garlic salt and pepper. Measuring not required in this recipe--taste as you go!
Fill each mushroom with the ricotta mixture.
Top each with canellinni beans.
Sprinkle with mozzarella cheese and broil till melted.
Sprinkle the mushrooms with shredded mozzarella.
- If you are freezing these to serve at a later time, I would recommend stopping at the ricotta step, baking for 1-2 minutes, then freezing in a ziplock bag.
Broil 3 minutes or until cheese is melted.
Stuffed Mushrooms::inspired by Cooking Light, though much different from the original recipe.
Grant digging in!
Can you tell I was at the beach?
College Cook! 