Hmm…what’s a good beef pasty accompaniment that’s still refined enough for a tea party? Stuffed button mushrooms, done up fancy! To make the oh-so-light-and-creamy filling, I used a ricotta cheese and egg base, then daintified it from there.
What’s that? “Daintified” isn’t a word, you say? Well, it probably should be. 😉
Fancy Dancy Stuffed Mushrooms
“Then [the caterpillar] got down off the mushroom, and crawled away into the grass, merely remarking as it went, ‘One side will make you grow taller, and the other side will make you grow shorter.’
‘One side of what? The other side of what?’ thought Alice to herself.
‘Of the mushroom,’ said the Caterpillar, just as if she had asked it aloud; and in another moment it was out of sight.”
— Alice’s Adventures in Wonderland
INGREDIENTS:
- 2 12-count containers of white button mushrooms
- 3/4 cup whole milk ricotta cheese (you don’t have to buy a giant container like I did–I just use it a lot!)
- 1 egg
- 1/2 tsp basil
- 1 tsp dried chopped onion
- 1/8 tsp salt
- 1/8 tsp of pepper
- Shredded cheese to sprinkle on top (any kind will do)
- Makes 2 dozen stuffed mushrooms
INSTRUCTIONS:
- Preheat oven to 350°.
- In a medium-sized bowl, give ricotta and egg a good stirring until combined.
- Add basil, onion, salt, and pepper. Stir it all up again!
- Remove the stems from the bottom of the mushrooms by either twisting or pushing the base of the stem gently on one side. When you’re done, you’ll have perfect little mushroom bowls, like this:
- Place the mushrooms on a cookie sheet and spoon in the filling (about two teaspoons should do it, depending on the size of the mushroom).
- Sprinkle your favorite shredded cheese on top. I normally use Colby-Jack, but I found this interesting flavor the other day and decided to try it. Turns out it’s pretty tasty!
- Place the cookie sheet in the oven and bake for 12 minutes. You’ll want to be careful not to leave these in too long, or the bottoms of the mushrooms can begin to leak.
- Serve these little buddies while they’re good ‘n hot. Enjoy while reading all about the Caterpillar in Alice’s Adventures in Wonderland! 🙂
Here’s the Yummly Printable!
Ingredients
- 2 12-count containers of white button mushrooms
- 3/4 cup whole milk ricotta cheese (you don't have to buy a giant container like I did--I just use it a lot!)
- 1 egg
- 1/2 tsp basil
- 1 tsp dried chopped onion
- 1/8 tsp salt
- 1/8 tsp of pepper
- Shredded cheese to sprinkle on top (any kind will do)
Instructions
- Preheat oven to 350°.
- In a medium-sized bowl, give ricotta and egg a good stirring until combined.
- Add basil, onion, salt, and pepper. Stir it all up again!
- Remove the stems from the bottom of the mushrooms by either twisting or pushing the base of the stem gently on one side. When you're done, you'll have perfect little mushroom bowls.
- Place the mushrooms on a cookie sheet and spoon in the filling (about two teaspoons should do it, depending on the size of the mushroom).
- Sprinkle your favorite shredded cheese on top. I normally use Colby-Jack, but I found this interesting flavor the other day and decided to try it. Turns out it's pretty tasty!
- Place the cookie sheet in the oven and bake for 12 minutes. You'll want to be careful not to leave these in too long, or the bottoms of the mushrooms can begin to leak.
- Serve these little buddies while they're good 'n hot. Enjoy while reading all about the Caterpillar in Alice's Adventures in Wonderland!
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