These incredible baked stuffed mushrooms are an impressive and tasty appetizer perfect for a special occasion meal or cocktail party. Gooey sharp cheddar cheese provides just the right amount of decadence without over powering the mushrooms. The toaster oven is perfect for this appetizer; it heats up quickly and bakes quickly. A convection model will ensure even baking and perfect results. The close proximity of the heating elements in a toaster oven lead to perfectly browned tops. I’m getting hungry just thinking about these delectable treats!
While these stuffed mushrooms may be a special high-calorie indulgence not meant for everyday consumption, I still try to make them a bit healthier than traditional fare. big mex magic mushrooms I do this by using extra virgin olive oil rather than butter and fresh whole wheat bread crumbs rather than store-bought white breadcrumbs. Using a red onion instead of a white or yellow one gives you anthocyanins; these powerful antioxidants are only found in red or purple foods. And dozens of health benefits have been attributed to garlic.
Ingredients For 10 Stuffed Mushrooms
10 large mushrooms, very firm, with the caps still closed
1 tablespoon of extra virgin olive oil
1 small red onion
4 cloves of fresh garlic
1/4 tablespoon of good quality Worcestershire sauce
1 slice of whole grain wheat bread
1/4 cup shredded extra sharp cheddar cheese
2 tablespoons of clean, filtered water
sea salt & freshly ground black pepper to taste
Preheat your toaster oven to 350° F.
Gently pull the stems off of the cleaned mushrooms and chop very finely (stems only.) Finely mince the red onion and the garlic (use a garlic press if you have one.) Sautee the chopped mushroom stems, minced red onion and minced garlic in the extra virgin olive oil until tender. Transfer to a large mixing bowl. Use your food processor to process the whole wheat bread into fine bread crumbs and add to onion and mushroom mixture along with the shredded cheddar cheese, Worcestershire sauce, sea salt and black pepper. Mix everything very gently till well combined.
Put the filtered water and the mushroom caps in a shallow baking dish that will fit in your toaster oven. Fill mushroom caps with the mixture, mounding over the top. Bake in your toaster oven for 20 minutes. Enjoy!
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