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!
© The Gluten Free Spouse / Shawn Christopher Mooney
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