Yummy Chimichurri Stuffed Mushrooms
A Vegetarian party Snack
Servings 12 Mushroom caps
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!
Notes
Vegetarian Friendly.