mushrooms with cheeses

various dates

Large button mushrooms and platter-sized portobellos.

Mushrooms with cheese are a wonderful snack, quick to prepare, longer to enjoy. As you can see below, you are not limited to one specific cheese. Any cheese that melts when heated will do. Gooey is not required, just an extra benefit.

Boursin is a cream cheese, not a very good melting cheese. It bubbles and softens, but doesn't run. It stays put where you put it. That is a good thing for this. It does taste very good though, a lot better than regular cream cheese; which is why I prefer this one over all the others.

If you want gooey, sprinkle grated cheese on top of everything, and/or stick a piece of a gooey-melting cheese in the center, e.g. gruyere. (Pic2) The cheese will become the sauce when heated.

A. button mushrooms

This can be done with the white and brown button mushrooms. Unlike the white button mushrooms, baby Portobello mushrooms should be washed. Their body is a lot denser, doesn't rub as easily, or soak up as much liquor as the button mushrooms. Portobello mushrooms have a stronger flavor and firmer flesh.

INGREDIENTS

This is what you need for 2 servings:

1 dz. large button mushrooms
boursin cheese
parsley
gruyere, grated

Pic1: stuffed mushrooms
2015-02-03

Directions

Rub the mushrooms clean.
Don't wash, they'll get soggy.
Remove the mushroom stems.
Stuff the mushroom caps with cheese. (Pic2)
Optional: sprinkle with parsley, (Pic3) or mix it in with cheese or butter.
Transfer to an oven-proof dish. (Pic3)
Optional: sprinkle with grated cheese. (Pic4)
Bake for 30-35 minutes at 350 ºF.
or heat on max in microwave for 2 minutes.
Serve and enjoy. (Pic1)

2015-02-03

Pic2: stuffed
Pic3: parsleyed
Pic4: extra cheese

2016-02-19

Pic5: boursin, butter
Pic6: stuffed
Pic7: baked

2016-10-29

Pic8: boursin, butter
Pic9: baked
Pic10: close-up

Portobello mushrooms

2016-02-19 a.o.

Pretty much the same preparation, although you'll need a lot more cheese to fill that platter-sized mushroom cap.

Bake for 30-35 minutes at 350 ºF or cook on max in microwave for 3 minutes.

2019-07-10

Pic11: Portobello mushroom gills
Pic12: scraping
Pic13: scraped

Large Portobello mushrooms have black gills inside the cap.
- Those gills are edible. They even taste stronger than the mushroom body, but they will color any cream sauce an ugly dark purple-puce color that I find really off-putting.
- When color matters, I scrape away the gills with a teaspoon before cooking them. Be careful with that spoon. The edge of the hood is very fragile and it doesn't look as nice when a piece is missing. (Pic4)

2016-02-24

Pic14: scrape the cap
Pic15: boursin, gruyere
Pic16: baked

2017-12-19

Pic17: boursin only
Pic18: cooked
Pic19: also cooked

2019-09-29

Pic20: clean cap
Pic21: gooey cheeses, cream cheese on top
Pic22: cream cheese doesn't melt

2019-09-29

Pic23: mushroom flesh
Pic24: with bread
Pic25: yummie

A. button mushrooms

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org