Mushroom lovers unite! and mushrooms haters, don’t go anywhere, because I think you may just get converted to “mushroomism” after trying these!
Shrooooooms glorious shroooooms!
I don’t really have too much to say about these, because I think the title and pictures speak for themselves, but I’ll try. (Though, it’s kind of hard to type when I’m salivating onto my keyboard…)
Everyone’s had shrimp scampi, now just imagine that garlicky, buttery, cheesy awesomeness STUFFED into mushrooms.
It’s like a miniature hot tub, overflowing with garlicky herb butter and gooey cheese.
Oh, and the best part is, these bad boys only take THREE ingredients to make.
Ingredient #1- Kerrygold Garlic & Herb Butter. I LOVE Kerrygold products, and here’s a great explanation from the blog “Baking Bites” that sums it all up!
“Kerrygold is one of the best known brands of Irish butter – perhaps one of the best known Irish brands period if you’re into cooking and baking. Irish butter is a European-style butter and has a higher butterfat content than the average American butter. This translates into a richer, creamier texture for the butter. Kerrygold’s is a little different from other European butters because it has a lot more flavor. It has a tangy note that might remind you of cheese or buttermilk, and as unusual as that might sound at first, it is that little extra bit of savoriness that makes this butter a real standout. That extra flavor is said to be the result of the rich, grass-heavy diet that the cows have in Ireland.
It tastes fantastic smeared on a good piece of bread or toast, and unlike plain butters, it adds a lot of complexity to each bite. It is available in salted and unsalted varieties, and is easy to find in many grocery stores, and even easier to locate at specialty grocers. It is a a bit expensive compared to standard butter, so while it is great for cooking, I’ll often save my block of Irish butter for finishing off dishes or spreading on pieces of baguette. If you haven’t tried it before, I’d recommend starting with Kerrygold Salted Butter and a nice loaf of bread so you can get a feel for the flavor.”
All of Kerrygold’s products are imported from Ireland, and use milk from grass-fed cows. Grass-fed cows produce milk lower in calories, higher in Omega-3s and Vitamin E, and a rich source of a good fat called “conjugated linoleic acid”.
Ingredient #2- Kerrygold Blarney Castle Cheese. This cheese is basically like Gouda. You could also use one of their other Irish cheddars for a sharper taste!
And of course Ingredient #3- Mushrooms. I used “Baby Bellas”, which are just baby portabellas (also known as, Crimini mushrooms). You could also use plain white button mushrooms, just make sure they are all around the same size.
All you do, is wipe your mushrooms off with a dry paper towel, to get off all the dirt and grit, but DO NOT rinse them! If you run mushrooms under water, they’ll absorb it like a sponge; resulting in soggy, mushy little shrooms. Remove the stems (save them for soups, stir fry recipes, or other tasty things), place a small butter cube into the center, and fill with shredded cheese; bake for 20 minutes at 425 degrees and you have yourself a seriously good appetizer or side dish!
Awww, look at that little golden brown heart on top of the cheese. Am I the only one that can see that?
if so, then hopefully I used my crimini mushrooms, and not my other secret stash of mushrooms…
no really I am… please don’t call CPS!
This post was sponsored by Kerrygold, however all thoughts and opinions expressed are 100% my own.
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