Pot O' Gold Mushrooms

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These stuffed mushrooms are a great appetizer for a St. Patrick's Day party. They are an easy finger food that combine traditional St. Patrick's elements, corned beef and cabbage, and a modern party food. They are also easy to assemble ahead of time and bake just before serving. Spend time with your guests instead of in the kitchen.

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Ingredients

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1/2 sm. onion, finely chopped
  • 1/2 C. green cabbage, shredded
  • 1 C. corned beef, cooked and chopped into small pieces
  • 4 oz. cream cheese
  • 1/2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 12 oz. mini portobello mushrooms, cleaned and with stems removed
  • 1/4 C. Parmesan cheese
  • 1 tsp. ground paprika

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Directions

Preheat oven to 350 degrees. Heat olive oil in a cast iron skillet over low heat. Add garlic, onion, and cabbage. Sauté about 5 minutes. Add corned beef and sauté for 2 minutes. Add cream cheese, salt, and pepper. Stir over low heat until cream cheese melts and ingredients are evenly combined. Remove from heat. Spoon cream cheese mixture into the mushrooms. Place filled mushrooms on an ungreased cookie sheet. Sprinkle mushrooms with Parmesan cheese and paprika. Place cookie sheet in preheated oven and bake for 25-30 minutes. Serve immediately. 

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