QUICK & Easy Spicy Asian Soup
Quick & Easy No-Bake Stuffed Mushrooms
- one 8 oz tray large button mushrooms, or 16 large button mushrooms
- 1 clove garlic, peeled
- 2 Tbs butter or margarine
- 2 loosely packed cups potato chips-- preferably a cheese & onion flavour
- 2 oz cream cheese
- 1/3 tsp sea salt~or to taste
- 1/4 tps freshly ground pepper~ or to taste
Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow oven baked, and possibly dry appetizer, these filled caps require only a sauté pan and a microwave steamer tray.
1If desired, wash and rinse mushrooms.
2Remove stems from all mushrooms. Gently turn and twist a stem to remove. Sort by size and add the smallest caps to the stems if using a tray.
3Place stems and garlic in the bowl of a food processor. Whiz until most pieces are finely copped. Pieces do not need to be extremely small.
or chop all pieces fine
4To a sauté pan, add mushroom mixture and butter. Heat on medium-low heat, stirring occasionally. [do not rinse out bowl of food processor]
5While mushrooms are reducing, place caps in the top of a microwave steamer tray. Place tray over a plate and microwave at 80% power for 5 minutes. Let stand in the microwave. Do not drain the water out of the individual caps.
6While butter and mushroom mixture is heating, place chips into the bowl of a food processor [reuse mushroom bowl] and whiz until chips are almost powder.
or crush chips in a tea towel until very fine
7Stir in chip powder to the mushrooms mixture in the sauté pan.
8When mushroom mixture is heated through, remove from heat and stir in cream cheese.
9Add salt and pepper to the filling. Adjust to taste. Mixture should have a full mushroom flavour with a hint of garlic.
10With a small spoon or clean hands, press enough filling into each mushroom cap to both fill the cap and mound up to about 1/2"[1.25 cm] above the cap. There will probably be leftover filling.
11Microwave filled mushrooms for 1 minute on High.
12Serve immediately. Leftovers can be refrigerated for up to 2 days in a sealed container. Reheat at High for 1 minute 30 seconds.
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