Curtis Ginnetti | Crumbs
Curtis Ginnetti | Crumbs
I make stuffed mushrooms because a hearty vegetarian meal like this will fill me up and still be fairly healthy. Peppers give the mushroom a nice kick, which is something that I enjoy. They also give the mushroom another taste profile beside its original, strong taste. The heat is very manageable, even with the habaneros. The cheese takes out a lot of the initial bite but leaves the taste intact. For a sweeter mushroom with less kick, go with a chili pepper or Serrano pepper.
Ingredients
- Portabella Mushrooms
- 1/3 cup cream cheese per mushroom
- 1/4 cup parmesan cheese per mushroom
- 1 habanero pepper per mushroom
- Serrano peppers or chili peppers (if you want it less spicy)
- 1/6 Onion, minced per mushroom
- 1/3 clove garlic per mushroom
Directions
- Preheat oven at 375 degrees F.
- Pull stem mushrooms out and scoop out the inside brown part of mushroom with a spoon. Save these, it will be part of stuffing.
- Dice mushroom stem, onion, peppers and garlic.
- Sauté over medium-high heat stove for 5-7 minutes.
- Combine cream cheese and parmesan cheese in a mixing bowl.
- Add in sautéed ingredients and mix well.
- Fill upper side of mushroom with mixture.
- Bake for 10-15 minutes.
Curtis Ginnetti can be reached at [email protected]