O, it’s hard to write something interesting about cremini mushrooms! Cremini mushrooms are the younger sisters of Portobello mushroom and similar to them they are a rich source of selenium, vitamin B12, and copper and are nearly calorie-free. These humble mushrooms do not have a very pronounced own taste but they are great when paired with lots of butter, cheese or cream. I do not eat cremini mushrooms quite often but at the beginning of summer I tried them in a small restaurant. They were prepared stuffed with blue and yellow cheese and since then I’ve prepared them at least five times at home. You can use whatever cheese you have on hand, but blue cheese is the best option according to me.
Preparation of stuffed cremini mushrooms requires little time and the results is a delicious appetizer which is great for parties.Ingredients for 4 servings:
- 8 fresh mushrooms, cleaned, with stems removed
- 4 tbsp butter
- 2 ounces (60g) yellow cheese
- 2 ounces (60g) blue cheese
- Freshly ground black pepper
Preheat oven to 180 C (350F).
Separate stems from caps. Season caps with salt and pepper.
Grate yellow cheese and crumble blue cheese and mix in a bowl.
Fill each mushroom cap with the cheese mixture.
Place the caps on a baking sheet stuffed side up.
Bake until cheese melts and the tops get slightly brown, about 15-20 minutes. Serve hot.