Cooking with Judith

Sweet Chili Cheesy Stuffed Mushrooms

When I have friends over for dinner, I always have an appetizer. Whether it’s hot or cold, appetizers are the opening number. Many times I have two: maybe a cheese selection or crostini with a topping that’s appropriate for the season, and one of the easiest appetizers to whip up is a stuffed mushroom.

This one was a “concoction” that came together when I had extra Baby Bella mushrooms. My friend Kay was helping me prep for an event while my hand was in a cast. I pulled out cottage cheese, cheddar cheese, and Boursin cheese. Mixing them together, I added a kiss of garlic salt and reached for the Sweet Chili Sauce. Delicious.

Makes enough to stuff 30 mushrooms. Preheat oven to 350°

ingredients

Baby Bella, Cremini or White Oyster mushrooms— clean, remove stems. Don’t soak mushrooms, they will instantly absorb water. Rinse off and dry before stuffing.

1 package of Boursin cheese. I use herbs and chives.

8 oz cottage cheese, regular or small curd

¾ C cheddar cheese

¼ C sweet chili cauce

garlic salt to taste

putting it all together

Mix all together and spoon generously into mushrooms. Place on cookie sheet or open baking dish. Place in oven and cook until mushrooms feel soft to touch—they are done.

Serve immediately.