E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Garlic Parmesan Stuffed Mushrooms Lodge Cast Iron | January 25, 2017 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. Level Beginner Prep Time 30 minutes Cook Time 20 minutes Serves 8-10 Cook it With Our Carbon Steel Griddle Ingredients 2 pounds baby portobello mushrooms 5 ounces Saltine crackers, 1 sleeve, crumbled 1 cup salted butter, 2 sticks, melted 1 tablespoon minced garlic ½ teaspoon garlic powder 2 cups shredded mozzarella cheese, divided ½ cup parmesan cheese Directions Preheat oven to 350°F. Gently wash mushroom with a damp cloth or paper towel. Remove stems and discard. 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. Using a spoon, stuff mushroom caps until overflowing. Place on a seasoned carbon steel griddle. Top with shredded mozzarella and parmesan cheese. Bake for 20 minutes or until topping is golden brown. Serve with marinara sauce or pesto (optional). Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Huevos Rancheros View recipe Winter Root Vegetable Chili View recipe Mediterranean Sea Bass View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Garlic Parmesan Stuffed Mushrooms Lodge Cast Iron | January 25, 2017 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. Level Beginner Prep Time 30 minutes Cook Time 20 minutes Serves 8-10 Cook it With Our Carbon Steel Griddle Ingredients 2 pounds baby portobello mushrooms 5 ounces Saltine crackers, 1 sleeve, crumbled 1 cup salted butter, 2 sticks, melted 1 tablespoon minced garlic ½ teaspoon garlic powder 2 cups shredded mozzarella cheese, divided ½ cup parmesan cheese Directions Preheat oven to 350°F. Gently wash mushroom with a damp cloth or paper towel. Remove stems and discard. 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. Using a spoon, stuff mushroom caps until overflowing. Place on a seasoned carbon steel griddle. Top with shredded mozzarella and parmesan cheese. Bake for 20 minutes or until topping is golden brown. Serve with marinara sauce or pesto (optional). Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Huevos Rancheros View recipe Winter Root Vegetable Chili View recipe Mediterranean Sea Bass View recipe
