As I noted in an earlier Stuffed Mushroom recipe, I often times experiment with different ways of preparing them. I whipped this up this afternoon just as a light snack. Sherry loved them, and suggested I save the recipe. Don’t be afraid to experiment
1/2 pound white mushrooms; wiped clean
Old Bay Seasoning
whole thyme (1/4 teaspoon +)
hot sauce (I like to use Sriracha Sauce.)
egg; lightly beaten
Slice off the stems of the mushrooms; carve out the base of the stem and a bit of the fins to create a cavity for stuffing. Spray baking pan with cooking spray and set mushrooms on pan until later.
Chop stems finely. Add to a mixing bowl with a half cup or so of fine bread crumbs. Stir in the dry seasonings, the chili sauce, and the Worchestershire. Drizzle with a bit of olive oil to moisten. Stir in egg and grated cheese.
Stuff each mushroom generously and return to the baking pan. Spray all with cooking spray or brush lightly with olive oil. I usually have a bit of the stuffing left over; I place it in a small baking dish and at to the oven along side the mushrooms. Bake in 350-400 oven for 15-20 minutes or until browned a bit.