Take your super bowl party to a whole new level this year by serving some meaty, juicy stuffed mushrooms.
Super Bowl mayhem is starting to arrive. Everyone’s talking about. It’s on TV, radio, websites and blogs, and with only 3 days, 8 hours and 23 minutes until game time, it’s not to late to start planning your Super Bowl party snacks.
For me, the Super Bowl is not so much about football, but the great foods I get to serve to all my guests. This year, the number one appetizer on my list is Stuffed Mushrooms. Easy to make and easy to eat, your guests will be blown away by these delicious treats.
This recipe is simple to prepare, and packs a lot of Italian flavours. The filling can be made up to a day ahead and refrigerated. Assemble the mushrooms early in the day, before your guests arrive, then just pop them in the oven right before you are ready to serve.
Italian Stuffed Mushrooms
16 large white or crimini Mushrooms 16
1/2 cup fresh bread crumbs 125 mL
1/4 cup shredded mozzarella cheese 50 mL
2 finely minced, garlic cloves 2
4 finely chopped, pitted black olives 4
2 tbsp finely chopped sun-dried tomatoes in oil 25 mL
2 tbsp finely chopped marinated artichoke hearts 25 mL
2 tbsp finely chopped green or sweet onion 25 mL
2 tbsp light mayonnaise 25 mL
1/2 tsp dried oregano or basil 2 mL
1/4 cup olive oil 50 mL
1 tbsp grated Parmesan cheese 45 mL
Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise and oregano; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
Looking for some more Super Bowl mushroom recipes? Try:
What about you? What great mushroom recipes are you serving? Leave me a link so I can check them out!