Posts Tagged ‘Cheeky Kitchen’

Meatball Stuffed Mushrooms

Looking for a fun way to boost your comfort-food meals with power-packed nutrients?  Brooke from Cheeky Kitchen cooked up scrumptious meatballs baked into mushrooms and marinara, with a gooey mozzarella, for a truly filling dinner everyone will love!

Meatball Stuffed Mushrooms by Cheeky Kitchen

The season of comfort food is upon us! Time to pull out the same-old classics. You know, the dishes that make you feel instantly at home. Chicken Pot Pie, Beef Stew, Spaghetti and Meatballs. Only, this year, how about we give comfort food season a healthy twist? It’s easy to swap out calories and add in decadent flavor with the addition of mushrooms to any meal! Half the meat, double up on mushrooms, and suddenly you’ve got a dish as filling as the original–without all the fat!

Here’s one of our favorite ways to make a mealtime favorite healthy, without losing out on the comfort food fun. Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth! Try it tonight! It’s quick, simple, and so good!

Meatball Stuffed Mushrooms

Serves 4

Ingredients

  • 1 (15 ounce) can crushed fire-roasted tomatoes
  • 2 cloves garlic, finely chopped
  • 3 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 16 baby bella mushroom caps
  • 16 meatballs
  • 16 1″-square slices of mozzarella
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

No-Bake Hummus Stuffed Mushrooms

Brooke from Cheeky Chicken shares a quick and delicious stuffed mushroom recipe that provides the perfect bite for celebrating Mushroom Month this September.

Bento Lunch Box by Cheeky Kitchen

You already love baked mushrooms, fried mushrooms and mushrooms sautéed in butter, but other than tossing them in salads, what do you do when you want to enjoy mushrooms in a pinch?

When I realized how rarely I encouraged my children to enjoy mushrooms, I decided to set out on a lunchbox experiment. Could mushrooms become an easy-to-make, easy-to-pack lunch idea?

Of course! Mushrooms aren’t just good, they’re good for you! And, turns out, with the right combination of ingredients, it’s easy to make a no-cook stuffed mushrooms recipe that takes just minutes to pull together, and tastes delicious!

I’ve been packing Hummus Stuffed Mushrooms all week, and my kids love them! They’re easy enough to make for lunch, look cute in a bento, and make just as good an after-school snack. Give them a try and see just how fun mushrooms can be!

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!

Ingredients

  • 1 1/2 cups mushrooms, cleaned with stems removed
  • 1/2 cup hummus
  • 2 tablespoons olive oil
  • 1 clove garlic, very finely chopped
  • 1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
  • 2 tablespoons red pepper, finely diced
  • 2 tablespoons toasted pine nuts
  • Fresh ground pepper

Directions

  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired