Yummy Chimichurri Stuffed Mushrooms
Who doesn’t like Stuffed Mushrooms? My kids, if you can believe it! They hate everything Mushrooms but that still didn’t stop me from making some Yummy Chimichurri stuffed Mushrooms. It just meant more for the wife and me, we loooove Mushrooms…favorite.
Quite a simple recipe to make and there are a ton of options even if you don’t have the exact ingredients in the recipe. The Cottage Cheese can be substituted for Cheddar or Cream Cheese or… you get the idea.
Leave the Mayonnaise out, use Thyme or Marjoram instead of Oregano in the Chimichurri. If you stick with the recipe I think you will be happy. But if guests come over last minute with no time to run to the store, you have options.
The other reason I love these cute little bundles… they can be served as individual little appies. Or, if you have a small baking tray you can load it up with Mushroom caps, bake and serve in the tray.
Chimichurri here i come
A nice fresh tasting Argentinian condiment, and when I say fresh I mean great for the breath, welllll maybe not the Garlic lol ;-). Parsley, Vinegar, Garlic, Oregano, and Olive Oil all puréed together.
Easy enough to make, add everything into a food processor and blend. I found the Parsley stem liked to hide at the bottom of my mini food processor. If that is the case, with the food processor off lol, use a spatula or spoon and move the Chimichurri around and pulse again. You may have to do it several times to get all those pesky stems chopped.
Stuffing yummy Chimichurri Mushrooms
Start by snapping off the stems of the Mushrooms. This is easily accomplished by lightly pushing the stem to one side until you feel it snap. Push it back the other direction and it should pop right out.
Place the Mushrooms caps in a baking tray just large enough to hold them. Stuff the cavity, where the stems were, full of Chimichurri Sauce. Use it all up and get as much in as you can.
Top each Mushroom cap with some of the bread toppings. Press down slightly on the topping to make sure it is in the Mushroom caps. And don’t be afraid to make a mess with the topping, it is all part of the presentation.
Top each cap with a nob of Butter, spread any remaining Butter around the tray. Place in a 350°F oven for 40 – 45 minutes, or until the topping has a nice golden crust on it. Sprinkle the top of each Mushroom cap and the tray with chopped Parsley and …Enjoy!
See, I told it Yummy Chimichurri Stuffed Mushrooms are pretty easy to make, just don’t forget the Bread rolls to sop up the sauce in the bottom of the tray.
Yummy Chimichurri Stuffed Mushrooms
Ingredients
- 12 Medium to Large Crimini Mushrooms
Chimichurri
- ¾ cup Flat leaf Parsley use curly if flat leaf isn't available
- 2 cloves Garlic crushed
- 1 Tbsp Fresh Oregano 2 tsp dried, in a pinch
- 1 Tbsp Red Wine Vinegar use White Wine Vinegar in a pinch
- Salt & Pepper
- pinch Red Pepper Flakes optional
The Topping
- ¼ cup Cottage Cheese replace with Cream cheese, Mascarpone or the like
- ¼ cup Mayonnaise
- ¼ cup Parmesan Cheese replace with Cheddar, Gruyere or the like
- ¼ cup Panko Bread Crumbs
Garnish
- 2 Tbsp Parsley chopped
Instructions
- Turn turn the oven on to 350°F
Chimichurri
- Everything in a food processor and chop, scrap down the sides and s bottom a couple times to make sure everything has a chance to get chopped.
The Topping
- Place all the ingredients into a bowl and mix together.
- Feel free to mix it up with different Cheeses for a change.
Assembling
- Remove the stems from the Mushrooms, gently push the stem to one side until you feel it snap. Then push back in the opposite direction and it should pull right out.
- Place the Mushroom caps in a small baking tray just large enough to hold them.
- Fill the cavity where the stems were with Chimichurri Sauce, then top each one with some of the topping mixture. Don't worry if some of the topping mixture falls off, that's just part of the presentation.
Finishing
- Bake in the oven for 40 – 45 minutes or until the tops are turning a golden brown.
- Let the baking tray cool down so people won't burn their fingers on the edge. Finish by dusting the top of the Mushroom caps with the chopped Parsley right before you're serving them.
- I find serving them warm is best but they also taste good cold…Enjoy!