Double Smoked Cheddar Mushroom Caps
Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun dried tomatoes, garlic and herbs, these ones are particularly addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 tbsp (30 mL) olive oil
- 4 large shallots, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- Pinch each salt and pepper
- 1/3 cup (75 mL) finely chopped sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
- 1 tbsp (15 mL) lemon juice
- 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
- 1/3 cup (75 mL) bread crumbs
- 2 tbsp (30 mL) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
- Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
- Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.
Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.
Notes
Creamy Mushroom Risotto
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 3 1x
Ingredients
Scale
- 1 tbsp 15 mL Lactantia Butter
- 1 1 onion, finely chopped
- 1 1 garlic clove, minced
- 1 1/4 cups 300 mL short-grain rice
- 1 cup 250 mL finely chopped button mushrooms
- 1/2 cup 125 mL dry white wine
- 1/4 tsp 1 mL each salt & hot red pepper flakes
- 10 oz 300 mL can undiluted chicken broth
- 2 1/2 cups 625 mL water
- 1/2 cup 125 mL Lactantia Spreadable Cream Cheese
- 1/4 cup 50 mL freshly grated Black Diamond Parmesan (optional)
- 1/4 cup 50 mL chopped parsley (optional)
Instructions
- Melt butter in a large saucepan over medium heat; add onion and garlic. Cook, stirring often, until onion is softened, 3 to 4 minutes.
- Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
- Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, in 25 to 30 minutes.
- Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
Notes