Mamacita's Salsa Fresca Stuffed Mushrooms
Prep: 15-20 min
Cook: 15 min
2 packages of button or stuffing mushrooms (keep stems)
1/2 cup Mamacita's Salsa Fresca (or Salsa Fresca Spicy!), well-drained
2 cups monterey cheese
4 oz cream cheese
1 cup bread crumbs
1/2 a medium onion, finely chopped
3 tablespoons olive oil
1 teaspoon salt
additional salt and pepper to taste
First preheat oven to 425 degrees. Then remove mushroom stems, setting them aside. On a sheet pan, spray with cooking spray and sprinkle a pinch of salt over the surface of the pan. Place stemmed mushroom caps on the pan and bake for 12-15 minutes. When done, use paper towel to soak up water from inside the caps, set aside to cool, and begin chopping all of the mushroom stems into fine pieces.
In a skillet, on medium to high heat, add olive oil, mushroom stems, and a pinch of salt, stirring often until they are soft and most of the water has cooked out of the chopped mushroom stems. Add the chopped onion and sauté until onions are translucent. Remove from heat.
In a large bowl, add cream cheese and pour over the still-warm mushrooms and onions to soften it, stirring in the monterey cheese, half of the breadcrumbs, Mamacita's Salsa Fresca, and salt and pepper to taste. Once everything is combined, spoon a heaping amount of the cheese mixture into the mushroom caps, sprinkle each with remaining breadcrumbs and broil until golden brown. Garnish with chopped parsley and serve warm! Enjoy!
Kelly + Kyle