Intro: Cheese Explosion Caps
If you're a cheese lover and looking for a yummy, easy, fast and fancy appy to bring to that wine and cheese party, then this recipe is for you!
It's very versatile so keep in mind that you can use any kind of soft cheese and grated cheese for this recipe. You can also add herbs, garlic, chopped up veggies, or bacon could even go in here!
Step 1: Ingredients
Very very easy: you just need three things for this
- A soft cheese. I used Boursin herb and garlic cheese.
- Cheese to grate. For these mushroom caps, I used Monterey Jack for a bit of a kick.
Notes: recommended soft cheeses could be goats cheese, cream cheese or brie. For the grated cheese, cheddar, mozzarella or havarti would work well.
Step 2: Prep Caps
Clean the mushrooms by wiping away any dirt with a soft cloth or wet paper towel. Washing the mushrooms in water makes them slimy and hard to work with.
Wiggle the bottom of the mushroom stems in order to remove them from the caps. This should be easy but if need be, use a knife to cut the stem away.
But the caps on a baking sheet.
Step 3: Fill Caps
Take a small spoon and fill each cap with the soft cheese.
Tip: if your soft cheese isn't very soft (for example: if your using cream cheese from the fridge) try softening it in the microwave first. If you're mixing in other things, do this in a bowl and then fill caps.
Step 4: Cheese- Round 2
Grate the cheese and put a pinch on each cap.
Line them up on the baking sheet and put them in the oven at 375F for about 15minutes. Then put the oven on broil for an additional 5 minutes.
The cheese should be bubbling and golden at this point.
Remove from the oven and allow them to cool a bit before plating them. They are best served warm.
Tip: put the mushroom stems in a tupperwear container and add them to your next omelette, stir fry, chili or pasta dish.