Shock & Awe Stuffed Mushrooms - General's Hot Sauce
CATEGORY - SNACKS SIDES SALADS
Shock & Awe Stuffed Mushrooms
A mushroom that really packs a wallop. Just a different kind of wallop than the ones you find in cow pastures and at Burning Man.
INGREDIENTS
Baby portabella mushrooms
Shock & Awe
1 package cream cheese
Parmesan cheese (This is definitely one of the recipes where you want REAL cheese. None of that powdered cardboard with the green shaker lid!)
2 cloves garlic
Onion powder
Smoked Paprika
Chives
DIRECTIONS
Set your cream cheese out to soften while you preheat your oven to 350 degrees F. Brush any dirt off your mushrooms and snap the stems off as deeply as you can. The mushroom cap is going to act as our “bowl” like a deviled egg, so if it breaks off, cut the rest of it out with a full-sized bayonet, or optionally a small paring knife if you left your bayonet in your other pants. Finely mince the cloves of garlic, along with all the mushroom stems and set aside in a small bowl.
Heat a few tablespoons of oil in a pan over medium heat and add your chopped mushrooms stems and garlic mixture. Fry for 5-7 minutes or until everything cooks down and all the moisture evaporates.
Dump your softened cream cheese into a mixing bowl along with your mushroom/garlic mixture, roughly half a teaspoon of onion powder and smoked paprika, enough Shock & Awe to turn everything orange, and ¼ cup of freshly grated parmesan. If you so much as think about grabbing one of those green lidded plastic shaker bottles we talked about that is covered in lies that say “Parmesan” on it, you might as well go to your room. We’re not mad, we’re just disappointed.
Spoon a heaping amount of the above mixture into each one of your mushroom caps and spread them out on a foil lined baking sheet. Bake for 20 minutes. Garnish with the chives, and try not to burn the roof of your mouth because you didn’t wait long enough for them to cool.
Heat a few tablespoons of oil in a pan over medium heat and add your chopped mushrooms stems and garlic mixture. Fry for 5-7 minutes or until everything cooks down and all the moisture evaporates.
Dump your softened cream cheese into a mixing bowl along with your mushroom/garlic mixture, roughly half a teaspoon of onion powder and smoked paprika, enough Shock & Awe to turn everything orange, and ¼ cup of freshly grated parmesan. If you so much as think about grabbing one of those green lidded plastic shaker bottles we talked about that is covered in lies that say “Parmesan” on it, you might as well go to your room. We’re not mad, we’re just disappointed.
Spoon a heaping amount of the above mixture into each one of your mushroom caps and spread them out on a foil lined baking sheet. Bake for 20 minutes. Garnish with the chives, and try not to burn the roof of your mouth because you didn’t wait long enough for them to cool.
