Makes:approximately 16 filled caps
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.
one 8 oz tray large button mushrooms, or 16 large button mushrooms
Remove 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.
Place 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
To a sauté pan, add mushroom mixture and butter. Heat on medium-low heat, stirring occasionally. [do not rinse out bowl of food processor]
While 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.
While 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
Stir in chip powder to the mushrooms mixture in the sauté pan.
When mushroom mixture is heated through, remove from heat and stir in cream cheese.
Add salt and pepper to the filling. Adjust to taste. Mixture should have a full mushroom flavour with a hint of garlic.
With 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.
Microwave filled mushrooms for 1 minute on High.
Serve immediately. Leftovers can be refrigerated for up to 2 days in a sealed container. Reheat at High for 1 minute 30 seconds.
Member recipes are not tested by the CHOW food team.