I’ve been fortunate enough in Mexico to have several girls step up and be my guides, my friends, my translators in this new culture.  One of those friends is Paty, who is literally Mexico’s version of Hostess with the Mostess.  She owns a catering business, she plans a party like no other, and she’s an amazing mother.  I tried scrapbooking with her once and slapped my first page together within 2 minutes, whereas she was on the other side of the table thoughtfully selecting which type of glitter would best compliment her ribbon selection.  She dominates me in the crafting skills, obviously.  Paty has helped me with the treats and decorating for both of Cora’s birthday parties here, and I’m always blown away by how creative she is.  She’s been a true friend to me over the past five years, and it has made living in another country much less of a nightmare and more of an adventure!

Paty, Cora and I at her most recent Halloween party.  They are EPIC.

 

Now, personally I HATED mushrooms growing up, but after trying Paty’s recipe at a dinner party one night, I was converted.  She was recently kind enough to share the recipe with me, and also gave me permission to share it with all of you.  It’s the perfect combination of healthy, cheesy, and delicious!  Pardon the pictures though, I don’t have my DSLR in Mexico!

What You’ll Need:

Portobello Mushrooms (I bought a package of 5)

1 Package of Philadelphia Cream Cheese

2 eggs

1 cup of grated Parmesan cheese

2 tablespoons Chives, finely chopped (I accidently bought green onions because I’m a wannabe foodie and don’t know the difference, but they worked just fine)

Garlic Salt and Pepper to taste

Blue Cheese (optional BONUS)

What You’ll Do:

1.  Preheat your oven to 425 degrees.  My oven here in Mexico only has the numbers 1-2-3-4-5, so I just put it at 5.  I’m guessing 425 should do the trick, but just keep an eye on the mushrooms once you put them in.  I’ll try to update this once I make the recipe in the States. 🙂

2.  Place your cleaned mushrooms on a foil-lined baking sheet and remove the center stalk.  I also cleaned up a lot of the foamy parts around the edges because I’m OCD like that.

Paty's Perfect Stuffed MushroomsPaty's Perfect Stuffed Mushrooms

3.  In a mixing bowl, add the softened cream cheese and the eggs.  Whisk them together until there are no more lumps.  It should look something like this:

Paty's perfect stuffed mushroom recipe

4.  Now add the chives (or green onions, whatevs), Parmesan cheese, garlic salt, and pepper and mix well.

BONUS TIP: If you want to have a little extra cheese flavor and you aren’t worried about calories, you can sprinkle a little blue cheese into each mushroom right now! I am always pro-cheese, so of course I indulged in this step. 🙂

5.  Lastly, fill the mushrooms with the mix and spread evenly to the edges of each mushroom.  Your beauties should now be looking like this:

Paty's perfect stuffed mushroom recipe

6.  Pop your ‘shrooms into the oven for 30 minutes or so, until the cheese begins to brown.  I pulled mine out a bit early, but again, I was working with less than precise oven conditions.

7.  Stuff your face with stuffed mushrooms!

Patys Perfect Stuffed Mushrooms

Thank you Paty, for your friendship and for sharing this recipe with me!  It was devoured by Cora and myself with equal amounts of bliss, which is saying something for a finicky two-year-old.

Let me know if YOU make this recipe in your home.  I promise it will make even the most melodramatic mushroom haters discover a new affinity for this delectable veggie!

XO,

A