These amazing baked stuffed mushrooms are an impressive and tasty appetizer perfect for a meal or cocktail on a special occasion. The sharp, gooey cheddar cheese provides just the right amount of decadence without overpowering the mushrooms. The toaster oven is perfect for this appetizer; heats up quickly and bakes quickly. A convection model will ensure even baking and perfect results. The proximity of the heating elements in a toaster oven leads to perfectly browned tops. It makes me hungry just thinking about these delicacies!
While these stuffed mushrooms may be a special high-calorie treat that isn’t meant for everyday consumption, I still try to make them a little healthier than traditional food. I make this by using extra virgin olive oil instead of butter and fresh whole wheat breadcrumbs instead of 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, lids still closed
1 tablespoon extra virgin olive oil
1 small red onion
4 cloves of fresh garlic
1/4 tablespoon good quality Worcestershire sauce
1 slice of whole wheat bread
1/4 cup shredded extra sharp cheddar cheese
2 tablespoons of clean, filtered water
sea salt and freshly ground black pepper to taste
Addresses
Preheat your toaster oven to 350°F.
Carefully remove the stems from the cleaned mushrooms and chop very finely (stems only). Finely chop the red onion and garlic (use a garlic press if you have one). Sauté the chopped mushroom stems, chopped red onion, and minced garlic in the extra virgin olive oil until tender. Transfer to a larger mixing bowl. Use your food processor to process the whole grain bread into fine breadcrumbs and add to the onion and mushroom mixture along with the grated cheddar cheese, Worcestershire sauce, sea salt and black pepper. Mix everything very gently until well combined.
Place the filtered water and mushroom caps in a shallow baking dish that will fit in your toaster oven. Stuff mushroom caps with mixture, heaping over top. Bake in your toaster oven for 20 minutes. Enjoy!
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