Cheese can take veggies to a whole new level. These baked cheesy mushrooms are a great appetizer or a veggie side. Besides being vegetarian, they’re keto, gluten-free, and a healthy option. The combination of Tropical Queso Blanco and Queso de Papa will give you the right meltiness, and the sautéed mushroom stems will add even more flavor. Perfect for any occasion, whether you have guests or you’re treating yourself!
Ingredients
- 10 mushrooms (cremini or baby portobello)
- ½ tablespoon butter
- ½ tablespoon olive oil
- ½ onion
- 2 cloves garlic
- 1 sprig parsley
- ¼ cup of white wine
- Salt & pepper to taste
- 4 oz Tropical Queso Blanco, grated
- 4 oz Tropical Queso de Papa, grated
Preparation
- Preheat the oven to 350°F.
- Clean the mushrooms well with a damp cloth. Remove and finely chop the stems. Set the hollowed-out caps aside for stuffing later.
- Melt the butter and olive oil together in a skillet over medium heat. Sauté the mushroom stems, garlic, and onion. Add the parsley and white wine. Cook until tender. Season with salt and pepper and set aside to cool.
- Mix grated Queso Blanco and Queso de Papa in a bowl.
- Fill each mushroom cap with some of the cheese mix, then with the stems mixture, and top with more of the cheese mixture.
- Place the stuffed mushrooms on a greased baking tray and bake for 15-20 minutes until the cheese is melted and the caps are tender.
