Simple Stuffed Mushroom Caps

What a week! It’s been quite eventful for me, mostly work-related things. But I also got to catch up with a friend from college that I haven’t hardly seen since graduation. We went to a bagel shop for sandwiches earlier this week and I am now hooked! I didn’t get a chance for pictures, but there is not a doubt in my mind that I won’t return to the shop soon, in which case I can catch you up on my experience. I loved my sandwich to say the least!

Then, I was invited to a blogger meet-up with some local bloggers! SO excited! More on that later this weekend 😉

Now let’s talk about a more controversial subject: Mushrooms. Do I like them? Do I not? I can’t make up my mind.

On the plus side, they are extremely low in calories. They are versatile, able to be incorporated into about every meal- mixed in omelets, pasta, or casseroles, grilled like a burger, or as I have done here, added to a salad.

On the minus side, well, they just don’t always taste that great to me. And they are a type of fungus. Ew. That’s kind of weird. And sometimes I just can’t get past that idea.

I told you this was controversial 😉

But there is one way to enhance the flavor and cover up the fungus-ness.

Stuff the giant cap with cheese! 
These may be the simplest stuffed mushroom caps ever. When I bought the caps, I had a much more elaborate plan for the filling. Then happy hour got in the way and I was too hungry when I got home to devote more than five minutes to preparing dinner. 

I can see the potential in stuffed mushroom caps. This quick little dish was tasty, but leaves a lot of room for growth! Let’s be honest, it’s hard to go wrong when you smother something with cheese. But I can only imagine what I could with a little more patience…bacon. ham. breadcrumbs. garlic. 
Ok, maybe I really do like mushrooms.
Simple Stuffed Mushroom Caps
Makes two servings
Ingredients:
2 large portabello mushroom caps, rinsed and stems removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheese (I used Colby jack)
Directions:
1. Preheat oven to 400 degrees. Place mushroom caps, bottoms up, on cookie sheet. Season each with half of the salt and half of the pepper. Top each with 1/4 cup of shredded cheese.
2. Place on top rack of oven and bake about 5-6 minutes, or until cheese is melted and almost bubbly. 
3. Remove from heat. Serve immediately by itself or atop a bed of leafy greens (like spinach).