Last night, I was in the mood for stuffed mushrooms. However, I realized that I had accidentally thrown away my cream cheese and began to cry. Nevertheless, I went ahead and changed up my recipe to compensate for the fact that I didn’t have cream cheese. These easy stuffed mushrooms turned out quite tasty. Although, I still prefer my original recipe made with cream cheese. I will attempt to try this recipe again and make changes accordingly.
½ lb of ground beef
½ medium onion chopped
1 cup of sour cream
½ cup breadcrumbs (can use Italian style if desired)
2 cups of cheese (whatever type of cheese you like, mozzarella, Swiss, parmesan)
1 egg lightly beaten
1 tablespoon of garlic powder
Salt and pepper (to taste)
(makes about 6- 8 medium-sized mushrooms)
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and chop them finely. (Alternatively, you can dip the mushrooms in olive oil. I would do this right before stuffing and quickly get them into the oven because the mushrooms will quickly absorb the oil).
- In a large skillet over medium heat, brown the ground beef and then add desired seasonings, chopped onion, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared and drain any excess oil. Set aside to cool.
- Once the mushroom mixture has cooled down, in a large bowl, stir in sour cream, breadcrumbs, cheese, and lightly beaten egg. Mixture should be thick. Using a smaller spoon, fill each mushroom cap with a generous amount of stuffing. (Do not overfill the mushrooms because the mushroom may expand or break while baking). You can also top with your choice of shredded cheese, if desired. Arrange the mushroom caps on the baking sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are tender.