Thursday, March 9, 2017

Stuffed Mushroom Bread

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Carbs. Who doesn't love carbs? I mean, really? I would be so much better at doing a carb-only diet rather than a low-carb diet. Why doesn't that exist? Why can't they invent that? 

Give me all the carbs!

Whenever hubby and I do decide to cut carbs from our diet, it's bread that keeps calling to me and haunting my dreams. Warm, crusty, buttery bread. We've always had a very strong connection and we've always seen eye-to-eye. Bread just gets me. 

Know what the only thing better than bread is? Bread covered in ooey gooey cheese. It's true. It's a fact. And if you're a lover of stuffed mushrooms, you know, the ones filled with the most delicious garlicy, cheesy goodness, then you're probably going to faint when you try this recipe. 

Don't say I didn't warn you.

Also... make sure to try it with your spaghetti. Dip it in the sauce, drop some noodles on top... and be prepared for greatness. Or, try the spread over some grilled meat for a low-carb option. Toss it in the broiler for a couple minutes to melt the cheese and enjoy! Or just eat it by the spoonful, if you'd like. There's no wrong way to devour this cheesy spread of goodness.

See those little brown flecks in the photo below? Those are mushroom bits. You're going to grow to love those adorable little brown speckles. 

Say hello to your new favorite way to eat a deconstructed stuffed mushroom!

Stuffed Mushroom Bread:


1 small loaf Tuscan Bread - or any other crusty bread (mine was pre-sliced)
2 teaspoons olive oil
8oz container of sliced mushrooms
3 cloves garlic, minced
8oz cream cheese
2 tablespoons mayonnaise
2 tablespoons butter, room temperature
3/4 cup shredded mozzarella cheese
3/4 cup + 2 tablespoons shredded parmesan cheese
5 large basil leaves, torn


Preheat oven to 325 degrees.

Place olive oil in a medium saucepan over medium heat. Toss in mushrooms and cook for about 15-20 minutes, or until mushrooms are a deep brown/golden brown color and starting to dry out just a little. Toss in garlic and cook for 1 minute longer. Remove from heat and set aside to cool slightly.

Pour mushrooms into food processor and pulse until they become very small chunks. Add in cream cheese, mayonnaise, butter, cheeses and basil and pulse until well combined. 

Spread mixture (about a tablespoon for small slices of bread, or 2 tablespoons for larger slices of bread) over your bread, sprinkle additional parmesan on top,  place on baking sheet and into oven for 18-20 minutes, or until bread is toasted and cheeses are melted and starting to turn golden. 

Remove from oven and serve immediately!

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