Tuesday, June 8, 2010

Gluten Free Stuffed Mushroom Caps

Shawn actually had second helpings and He isn't fond of mushrooms.  These were delicious and extremely easy to make.  Enjoy them as a side, a light snack, or as an appetizer!


 1 package of the largest whole white mushrooms you can find. (8 ounces)
4 ounces cream cheese
1/2 cup fresh shredded cheddar
1 teaspoon ground black pepper
1 egg yolk
1 teaspoon minced garlic

Begin by washing the mushrooms with a damp towel.  Grasp the stem and wiggle it side to side gently to remove it.  It should just pop right out smoothly, if not, clean out the remainder with a knife.  Dice half of the stems into tiny pieces and discard the remainder of the stems.

In a small bowl mix together the cheeses, egg yolk, pepper, garlic, and diced mushroom stems.  Using a spoon, fill the mushroom caps with the cheese mixture slightly heaping out the top.

Bake at 350 degrees for about 12 to 15 minutes.  Cool slightly and enjoy!


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