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PREP TIME |
TOTAL TIME 50 min active, 75 min caramelization |
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COOK TIME 25 min + 75 min of caramelization |
SERVINGS Makes approximately 24 caps |
INGREDIENTS
- 20-24 whole fresh mushrooms
- 1 medium onion, diced
- 2 tablespoons salted butter
- 1 (8-ounce) package cream cheese
- 1/4 cup grated Parmesan
- 1/2 cup Josh Pond Down East Tomme cheese, shredded
- 1/4 cup Josh Pond Moon Hill cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons fresh or lightly-dried basil
INSTRUCTIONS
- Wipe mushrooms with a damp paper towel and carefully remove stems. Chop stems extremely fine, discarding the tough end of stems.
- Heat butter in a large skillet over low heat. Add diced onions and chopped mushroom stems and stir to coat all pieces with butter. Cook, stirring every few minutes, for 60 to 75 minutes until caramelized. Set aside to cool.
- Preheat oven to 350 degrees F.
- In a small bowl, stir together the onion & mushroom mixture, cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. Add 1/4 cup of both the shredded Moon Hill cheese and Down East Tomme, and stir to combine.
- Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Add more shredded Down East Tomme on top. Arrange mushroom caps on a glass baking dish.
- Bake in the preheated oven for 20 minutes. Change oven to broil on high, and bake for 5 minutes until the tops are crispy and golden brown.
- Sprinkle fresh or lightly-dried basil on top. Serve and enjoy!
