These cheesy, garlic stuffed mushroom caps are an easy game day crowd pleaser! Serve them warm from the oven and straight from the griddle, while your kitchen still smells delicious.
source
Lodge
categories
side dish, vegetable
yield
Serves 8
prep time
30 mins
total time
50 mins
INGREDIENTS
2 lbs baby portobello mushrooms
5 oz Saltine crackers, 1 sleeve, crumbled
1 cup salted butter, 2 sticks, melted
1 Tbsp minced garlic
½ tsp garlic powder
2 cup shredded mozzarella cheese, divided
½ cup parmesan cheese
INSTRUCTIONS
1. Preheat oven to 350°F.
2. Gently wash mushroom with a damp cloth or paper towel. Remove stems and discard.
3. Add crumbled crackers to melted butter. Mix well, breaking up large cracker pieces as necessary. Add minced garlic and garlic powder to cracker mixture. Mix well. Fold in mozzarella cheese.
4. Using a spoon, stuff mushroom caps until overflowing. Place on a seasoned carbon steel griddle.
5. Top with shredded mozzarella and parmesan cheese.
6. Bake for 20 minutes or until topping is golden brown.
