I am from “The Region” in Indiana, and if you know anything about us region rats we have certain places that we all relate to a type of food. If you are looking for stuffed mushroom caps, chances are you are going to go to Tiebel’s. Now it is true I am partial to the coffee shop with their relish tray, mushroom caps, and perch. I have no idea where to get the type of pan they use to cook the mushroom caps, but I hope to some day find one. I tried to recreate the texture, flavor, and smell of the mushroom caps, and I think I achieved it. I used a muffin tin to simulate the type of pan which is used, since each mushroom is cooked in a separate chamber. The cheese blend and meat mixture were almost spot on. The hubby enjoyed them very much. These are definitely going to be an appetizer in our house more regularly.
Stuffed Baby Bella Caps
1 package of baby bella caps
1/4 pound of lean ground sirloin
1/8 cup of breadcrumbs (I used homemade)
1/2 Tbs worchestershire sauce
1 Tbs of minced garlic
2 Tbs grated parmesan cheese
2 dashes of hot sauce
1/4 tsp of grey or sea salt
pinch of black pepper
1/2 cup shredded colby jack cheese
Preheat oven to 375 degrees. Brown meat over medium heat in a small skillet. While browning the meat, use the spatula to break the meat into small crumbles. Do not drain the meat. Add the remaining ingredients up to the colby jack cheese to pan and continue cooking for 2 minutes. remove from the heat. Clean the mushroom with a tea towel and take the stems out carefully. Spray a muffin tin with nonstick spray. Place a cap in each well. Take a heaping teaspoon of the mixture and put in each of the caps. Make sure to press down the mixture, so that it is flush with the top of the cap. Sprinkle the cheese over each mushroom cap. Bake for 15 minutes. Take the mushroom out of each well and place on platter. Enjoy!!