These two are my all time favorites!
This has got be the easiest appetizer. It is a hit every time I make it!
2 regular size packages baby portobello mushroom caps
1 container Light Alouette Garlic and Herb cheese spread
1 1/2 cups panko japanese bread crumbs-way crispier than regular bread crumbs
Preheat oven to 400 degrees. Remove stems of mushrooms and discard. Rinse mushrooms and pat dry. Make sure they get dry or they will be soggy. Lay your caps upside down on a foil wrapped cookie sheet and, using a butter kn
ife, fill with the cheese spread. Then sprinkle the panko over the tops and pop it all in the oven for about 7-15 minutes depending on the size of your mushrooms. Take them out when they are hot and bubbly and the panko has browned slightly. So good.
As for a second venture for mushrooms, I HIGHLY recommend this next one. It is a cream of wild mushroom soup from Barefoot Contessa. It is astounding. Now for people who don't like cream of mushroom soup, you are in luck! This is noting like that culinary atrocity in a can! It is more of a chowder I would have to say. Please try it, if you hate it give it to someone who has the flu. I am sure the gesture would be appreciated. It is by far Hubs favorite soup of mine. Given that I love to make soup, that is really saying something. Really really special.