Baked stuffed mushrooms are a majestic and tasty delicacy perfect for a cocktail party, or a special occasion meal. Gooey sharp cheddar cheese presents just the right amount of decay without overpowering the mushrooms. The toaster oven is perfect for this appetizer; it heats up swiftly and bakes fast. A convection model will guarantee even baking and flawless results. The vicinity of the heating elements in a toaster oven leads to ideally browned tops. I’m getting hungry just thinking about these luscious treats!
While these stuffed mushrooms may be a unique high-calorie luxury not meant for everyday eating, I still try to make them healthier than regular fare. I do this by applying extra virgin olive oil rather than butter and wholesome wheat bread crumbs rather than store-bought breadcrumbs. Using a red onion rather than a yellow or white one gives you anthocyanins; these potent antioxidants are only found in purple or red foods. Plus, garlic has tonnes of health benefits.
Recipe for Stuffed Mushrooms
(Makes 10 pieces)
- 10 large mushrooms, firm, with the caps closed
- 1.5 tablespoons of extra virgin olive oil
- 1 red onion
- 5 cloves of fresh garlic
- 1/2 tablespoon of good quality Worcestershire sauce
- 1 slice of whole-grain wheat bread
- 1/4 cup shredded cheddar cheese (Sharp)
- 2 tablespoons of clean water
- freshly ground black pepper, and sea salt to taste
- Preheat your toaster oven to around 350° F.
- Gently pull the stems off of the soaked mushrooms and chop very finely (stems only.)
- Finely mince the garlic and red onion.
- Sautee the minced mushroom stems, minced garlic, and diced onions in the extra virgin olive oil until tender.
- Shift to a large mixing bowl.
- Use your food processor to prepare the whole wheat bread into tiny bread crumbs and add mushroom and onion mixture along with the shredded cheddar cheese, Worcestershire sauce, black pepper, and sea salt.
- Whisk everything very smoothly till well blended.
- Put the clean water and the mushroom caps in a lightweight baking dish that will fit your toaster oven.
- Fill mushroom caps with the mix, mounding over the top
- Bake in your toaster oven for 20 minutes.
- Serve hot with a dip you like, and enjoy!