I used to make some stuffed mushrooms once upon a time that had crab in them. That was before my captain developed a late-in-life rather severe allergy to shellfish (I know, I know...shellfish allergy when you're planning on being a full-time cruiser...). A good friend of ours at the marina was kind enough to pass on his recipe for cheese stuffed mushrooms and they've been a tremendous substitution for the old crab ones. These can be done in the oven or on the grill. They make a great summer weather side dish for chef salad, our meal for this evening on the boat.
Ingredients:
1 14oz package of mushrooms
8 oz package of Neufchatel cheese
1/3 to 1/2 cup grated parmesan
1/2 to 1-1/2 tsp garlic salt
Directions:
Wipe mushrooms with paper towel dipped in ice water. NOTE: if you wipe them this way they don't get slimy the way they do if you wash them. Remove stem and put the mushrooms in a cast iron skillet or 8" square pan.
Mix cheese, parmesan and garlic salt in bowl. Divide cheese mixture in mushrooms evenly, putting a heaping teaspoon in each mushroom indentation.
Top with an additional sprinkle of parmesan. Grill till tender and cheese is lightly browned or bake at 400° till tender and cheese is lightly browned, about 20-25 minutes.
When I do these in my boat oven I need to put them under the broiler the last 5 minutes.
Enjoy!
Recipe courtesy of Kort Juenger, Boulder Marina
Ingredients:
8 oz package of Neufchatel cheese
1/3 to 1/2 cup grated parmesan
1/2 to 1-1/2 tsp garlic salt
Directions:
Wipe mushrooms with paper towel dipped in ice water. NOTE: if you wipe them this way they don't get slimy the way they do if you wash them. Remove stem and put the mushrooms in a cast iron skillet or 8" square pan.
Mix cheese, parmesan and garlic salt in bowl. Divide cheese mixture in mushrooms evenly, putting a heaping teaspoon in each mushroom indentation.
Top with an additional sprinkle of parmesan. Grill till tender and cheese is lightly browned or bake at 400° till tender and cheese is lightly browned, about 20-25 minutes.
When I do these in my boat oven I need to put them under the broiler the last 5 minutes.
Enjoy!
Recipe courtesy of Kort Juenger, Boulder Marina
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