Mushrooms Stuffed with Cheddar and Gouda
Prep Time: 15 minutes
Total Time: 35 minutes
2 tbsp olive oil, divided
24 cremini mushrooms, stems removed and finely chopped
1/2 onion, finely diced
4 tsp fig chutney
2 tsp chopped fresh rosemary
1/4 cup crushed Olive Oil and Rosemary crackers
1/2 cup shredded Simply Medium Cheddar
1/2 cup shredded Simply Gouda Cheese
Preheat oven to 375°F. Heat half of the oil in large skillet set over medium heat; cook mushroom stems and onion for 8 to 10 minutes or until softened and golden. Add fig chutney; cook for 1 to 2 minutes. Stir in rosemary and crushed crackers. Let cool.
Stir Cheddar and Gouda cheeses into mixture. Scoop about 1 tsp (5 mL) mixture into each mushroom cap. Place mushroom caps, stuffed side up, on baking sheet. Drizzle with remaining olive oil.
Bake for about 10 minutes or until cheese is melted and mushrooms are tender. To serve, arrange on platter.
Tip: Recipe can be doubled easily for larger crowds.