Ingredients
- 15-18 white button or Baby Bella mushrooms
- 1 teaspoon olive oil
- 1 shallot, peeled and finely diced
- 2 cloves garlic, peeled and minced
- ½ pound ground veal
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounces soften cream cheese
- ¼ cup grated cheddar cheese +2 Tablespoons for topping
- 1 teaspoon Steak Seasoning, use your favorite brand
- 1 teaspoon soy sauce
- 2 dashes Worcestershire Sauce
Instructions
- Preheat oven to 375°F. Have a large baking sheet ready.
- Use a paper towel to wipe the mushrooms clean. Remove the stems from the mushrooms and finely dice. Place them in a small bowl and set aside.
- In a medium size sauté pan, over medium heat, add the olive oil. Once heated, add in the shallots, stir occasionally and sauté about 1 minute to soften shallots. Then mix in the garlic, sauté another 30 seconds to blend flavors.
- Mix in the ground veal to brown until no longer pink, about 8 -10 minutes. Season the veal with salt and pepper. Remove from heat, set aside, and let cool about 5 minutes.
- In a large mixing bowl, mix the cooled veal mixture, cream cheese, ¼ cup grated cheddar cheese, steak seasoning, soy sauce, and Worcestershire Sauce. Give a taste, if needed adjust seasoning.
- Stuff the mushrooms with 1 Tablespoon of the veal and cheese stuffing. Place the stuffed mushrooms on the baking tray. Once all mushrooms are stuffed, sprinkle each mushroom with the remaining cheddar cheese.
- Bake in the preheated oven for about 10-12 minutes.
- Serve and enjoy!
Notes: You can prepare these early in the day or even the night before and keep covered with plastic wrap in the refrigerator until ready to heat them up. Feel free to change up the variety of cheese, Boursin cheese, Gouda…Pair a hard cheese with soft, experiment and enjoy.
