Stuffed mushroom cups. This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos. Stuffed mushrooms make a wonderful appetizer and can even fill in as a main course. Stuffed mushrooms make a wonderful appetizer and can even fill in as a main course.

Since I kind of love appetizer recipes, I decided to remake this old classic with a new twist. Alouette® Stuffed Mushroom CapsFoodista. mushroom caps, seasoned bread Stuffed Portabella Mushroom CapsPrimal Palate. roma tomato, ground turkey, black. When the mushrooms have cooled slightly fill each bottom with some of the stuffing. You can cook Stuffed mushroom cups using 6 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Stuffed mushroom cups

It's 2 of big mushrooms.
Prepare 1/2 cup of mozzarella cheese.
You need 6 slices of paperoni.
Prepare 1 of hot dog.
It's of mayo, ketchup.
You need of salt, paper.

A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling. Lay all the mushroom caps upside down on a large rimmed cookie sheet. Each mushroom cap is stuffed with a creamy cheese non-sausage filling! Cook the caps with portobello mushrooms or white button mushrooms, and are you in for the.

Stuffed mushroom cups instructions

Clean mushrooms, clean from a black part of the cup.
Cut the "leg" of the mushrooms.
Chop it.
Also chop hot dogs and paperoni.
Mix with mushrooms.
Put mushroom cups in the pan, feel with a little bit mayo and ketchup.
Mix them.
Fill cups with your mix.
Put mozzarella on top and bake 20 min on 400°F.
Enjoy.

See more ideas about suction cupping, stuffed mushrooms, headed. Spoon mixture into hollow of each mushroom cap. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Bruschetta Stuffed Mushroom Caps are a tasty, healthier option for your next celebration!