These amazing baked stuffed mushrooms make an impressive and flavorful appetizer, perfect for a special occasion meal or cocktail. The sticky cheddar cheese provides just the right amount of decay without overloading the mushrooms. The toaster oven is perfect for this appetizer; heats up quickly and bakes quickly. A convection pattern will ensure even baking and perfect results. The proximity of the heating elements in a toaster oven leads to perfectly browned surfaces. It makes me hungry just thinking about these delicious treats!
While these stuffed mushrooms may be a special high-calorie treat that isn’t meant for everyday consumption, I still try to make them a little healthier than traditional food. I do this using extra virgin olive oil instead of butter and fresh whole wheat breadcrumbs instead of store bought white breadcrumbs. Using a red onion instead of a white or yellow one gives you anthocyanins; These powerful antioxidants are only found in red or purple foods. And dozens of health benefits have been attributed to garlic.
Ingredients for 10 stuffed mushrooms
10 large mushrooms, very firm, with lids still closed
1 tablespoon of extra virgin olive oil
1 small red onion
4 cloves of fresh garlic
1/4 tablespoon good quality Worcestershire sauce
1 slice of whole wheat bread
1/4 cup shredded extra strong cheddar cheese
2 tablespoons of clean, filtered water
sea salt and freshly ground black pepper to taste
Addresses
Preheat your toaster oven to 350 ° F.
Carefully remove the stems from the cleaned mushrooms and chop them very finely (stems only). Finely chop the red onion and garlic (use a garlic press if you have one). Sauté the minced mushroom stems, minced red onion, and minced garlic in the extra virgin olive oil until tender. Transfer to a larger mixing plate. Use your food processor to process the whole wheat bread into fine breadcrumbs and add it to the onion and mushroom mixture along with the shredded cheddar cheese, Worcestershire sauce, sea salt, and black pepper. Mix everything very gently until well combined.
Place the filtered water and the mushroom tops in a shallow baking dish that will fit in your toaster oven. Fill the mushroom caps with the mixture, heaping the tops. Bake in your toaster oven for 20 minutes. Enjoy!
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