This irresistible melt-in-your-mouth culinary masterpiece is sure to be a crowd pleasing favorite. Easy to make and simple to prep ahead of time. But watch out, they will go fast! Enjoy the most flavorful stuffed mushroom recipe!
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INGREDIENTS: for 8 Servings of 3 Stuffed Mushrooms
24 Mushrooms: White or Baby Portabella
1 large Vidalia Onion (finely chopped)
1 Garlic Clove (minced)
1/4 cup Butter
1 tsp. 8th Wonder Spice Blend
1 Tbs. fresh chopped Parsley
(retain some for garnish)
1/2 Tbs. Sea Salt
8 oz. Cream Cheese (softened)
4 oz. Mozzarella Cheese (shredded)
4 oz. Asiago Cheese (shredded)
2 oz. Parmesan Cheese (grated)
Preheat oven to 350 F. Line a baking sheet with foil and grease with butter or olive oil.
Remove mushroom stem from mushrooms, and set aside on a cutting board. Place mushroom caps on foil-lined baking sheet. Set baking sheet aside until ready to stuff mushrooms.
Mince mushroom stems, chop vidalia onion, and mince garlic clove. Lightly fry ingredients with butter in a pan until onion becomes translucent.
Meanwhile, in a separate bowl, combine each of the cheeses: cream cheese, mozzarella, asiago, and parmesan.
Combine the fried mushroom stem mixture with the blended cheeses in a mixing bowl with 8th Wonder Spice Blend, sea salt, and chopped fresh parsley (retaining some parsley for garnish).
Using a spoon, scoop a small mound of mixture into mushroom caps. Garnish with remaining fresh chopped parsley.
Bake stuffed mushrooms for 20-25 minutes, or until cheese is golden brown.
Remove from oven, and let rest for 5 minutes before serving. ENJOY!
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