Appetizer #1 : Baked Mushroom Caps

Easy, bite-sized, quite filling and a fun appetizer!

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You’ll need:

  • Whole Mushrooms : 20-25 pieces (Cremini/White/Swiss brown)
  • Shallots : 2 Finely chopped
  • Garlic : 2 cloves finely sliced
  • Cream Cheese : 2/3 cup
  • Salt & Pepper

METHOD :

  1. Carefully cut the stems off the mushrooms and scrape out some mushroom filling using a small knife or spoon from each cap. Prick the caps using a fork 2 or 3 times. (See pic)
  2. Sautee garlic for 30 secs until it stars turning golden. Add chopped shallots and sauté until translucent. Add the mushroom scrap and sauté for 2-3 mins until its well cooked and blended. Add salt and pepper to season. Turn off stove and let it cool.
  3. Fold in this mixture into softened cream cheese and mix well – Filling is ready!
  4. Fill each mushroom cap with a generous amount of the cream cheese filling. Top with some mozzarella.
  5. Preheat oven to 180’C. Bake for 20 mins. – Serve immediately!

Below pic : Mushroom caps after step#1 (Filling scraped out and pricked with a fork)

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Below pic : Cream cheese + shallots + garlic mixture

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Below pic : Before popping it in the oven
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Below pic : Seasoned with salt and pepper and ready to eat.Image

TIPS :

  1. I lightly sauté the whole mushrooms on a pan after I scrape out at step #1. This is to ensure the mushrooms are really well-cooked.
  2. Place the baked mushroom caps on a tissue before you serve them. This is to absorb any excess oil oozing from it after baking.
  3. You can bake 25-30 caps in one batch on a cookie tray

Appetizer # 2 coming up tomorrow. Bon Appetite!

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