Salami Cheese Stuffed Mushrooms
So I have been a big fan of stuffed mushrooms since I was a kid. Well let’s face it - if you put cheese in anything, I’m a fan.
I grew up with the traditional cheesy spinach version as a holiday dish but sometimes I want something different. I’m always looking for different combinations and I mentioned finding a similar incomplete version of this on this on an earlier FoodtokTV live one night explaining my never ending search for “cheesy goodness moments”. Several weeks later I received small, well loved cookbook, dating from the early 70’s. One of our FoodtokTV family had sent it, explaining that the cookbook was a favorite but as they no longer had a family to cook for,, they wanted to pass on some ❤️ when they found a version on the full actual recipe.
They asked I not name them, but to you my friend, know you are remembered and now a part of mine and our food family here at FoodtokTV.
Salami Cheese-Stuffed Mushrooms
Ingredients
1/2 cup chopped mushroom stems
1 tablespoon catsup
1/2 cup chopped onion
24 medium fresh mushrooms
1/3 cup chopped parsely or cilantro
1/2 grated parma cheese
1 teaspoon olive oil
1 -2 cups shredded cheese of you choice. (Something that melts)
1/2 - 1 cup chopped Salami
1/4 flavored cheese spread or Boursin cheese or Old English cheese or “Everything but the bagel” seasoned goat cheese
1/4 bread crumbs (crushed crackers or ground almonds)
Ground pepper
Red pepper flakes
Preparation
To a cold skillet, add oil, onions and chopped mushrooms stems. Slowly cook on medium heat until soft and liquids reduce.
Add salami, continue to sauté and reduce heat if it starts to get too browned.
Crumble in goat cheese. Start to work it in until incorporated and thick.
Mix in catsup, ground pepper, red pepper flakes, parsley (or cilantro).
Turn off heat and add grated cheese and crushed crackers. Let cool a few a minutes off heat.
Spray a brownie pan or casserole dish.
Fill each mushroom cap with a generous amount.
Top with your “melting” cheese
At this stage you can cover in plastic wrap and heat that evening or the next day. You can also freeze these for heating at a later date.
Final heat- 2 ways
Preheat the oven to 400° and heat for 15 - 18 min until heated through and cheese is melted and brown.
Or
Preheat the oven to 475° and heat six-eight minutes until heated through and cheese is melted and brown.
Use the broiler for a few final minutes if you want the topping more browned.
Makes 20-24 stuffed caps
