Cheesy Mushroom Bowls

Cheesy Mushroom Bowls are my new favorite appetizer.  I had a large container of mushrooms and wanted to make something savory and came up with this recipe.  It is pretty easy to make with store brought dinner rolls.  The smoked Gouda cheese enhances the flavor profile.  This is a recipe that can be made ahead and can be re-heated easily.  So, just put them in a cold oven and heat until the temperature reaches 300° Fahrenheit.  I also like that these taste great warm and at room temperature.

When I am party planning, I try to find foods that can be made ahead, taste great and will taste good at room temperature for grazing guests.  I also like to make appetizers that are visually appealing and are easy to eat.  These cheesy mushroom bowls fit all my criteria.  They are cute, can be eaten while walking around and socializing and are easy to make.  So you can make the mixture up to two days prior to the event and then just stuff the dinner rolls the day of the party or the night before.

 

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Ingredients

*Makes 24-28 Cheesy Mushroom Bowl Appetizers

• 24 count of bakery made yeast dinner rolls (purchase at your local store, Costco or Sam’s Club)
• 24 ounce container of fresh mushrooms – white or baby Bella (chopped small)
• 1 large yellow onion or 6 shallots – fine chopped
• 3 teaspoons of minced garlic or 3 garlic cloves (minced)
• 1/2 cup of sour cream
• 5 Tablespoons of brown gravy mix
• 1/4 cup of whiskey or bourbon (optional)
• 2 teaspoons of dried thyme
• 1 Tablespoon of granulated garlic or garlic powder
• 1 Tablespoon of Worcestershire sauce
• 2 teaspoons of coarse black pepper
• 1 stick of butter – cut into smaller pieces
• 1 Tablespoon of olive oil
• 2 cups of grated smoked Gouda cheese

 

Supplies

• Mini Chopper or Sharp Knife
• Cutting Board
• Large Skillet
• Baking Sheet
• Measuring Cup
• Measuring Spoons
• Cheese Grater
• 1 1/2 inch Biscuit Cutter
• Spatula

 

Directions For Cheesy Mushroom Bowls

• Rinse and clean off the mushrooms and dry them with paper towels.  So I like to rinse the dirt off in a colander and then quickly pat dry them with paper towels.
• Then, chop all the mushrooms into small pieces with a sharp knife and set to the side.

 

• Then, chop the onion into small pieces with a sharp knife or a mini chopper.

 

• Next, add some olive oil in a large skillet (enough to just cover the bottom of the pan).

 

• Then add the onions and minced garlic for about 5 minutes on medium high heat.

 

• Now add in the butter and allow it to melt.  Also reduce the heat to medium.
• Next, add in the mushrooms and stir.  Then add in the whiskey/bourbon, Worcestershire sauce, dried thyme, pepper and granulated garlic, stir well.  So continue to cook for 6-7 minutes.

 

• Then, add in the brown gravy mix, sour cream and mix well.  Now, give it a quick taste with a separate spoon to check the flavor.  So be sure to discard the tasting spoon, so your food is not contaminated.  Then bring the mixture to a light boil.

 

 

• Add more seasoning if you need more, like more gravy mix, pepper or thyme.  So make sure you add only 1/4 teaspoon at a time if you need to.  If you think the mixture is too thick, add a few Tablespoons of milk or water but the mixture should be thick.
• Now, allow the mixture to cool.  Pre-heat oven to 325° Fahrenheit if you are ready to make.
• Then, while the mixture is cooling, grate the Gouda cheese and set to the side.

 

• Then, punch out the center of the rolls with the biscuit cutter.  So, as you press down the cutter to remove the centers, be careful not to puncture all the way to the bottom.  You are creating a bowl.  So use your fingers to pull out the centers.

 

• Next, line a baking sheet with foil for easy clean up.  Then start filling the rolls with the mushroom mixture and top with the grated cheese.

 

• Bake uncovered on the lower rack for 10-15 minutes or until the cheese is melted.  The Cheesy Mushroom Bowls are ready to be served.

 

• To re-heat, place in a cold oven until the temperature reaches 300° Fahrenheit.  Then once the oven heats up, let them bake for 5 minutes and the centers should be warm.
• Remember that these can be made up to 2 days ahead of time.   Just store in an airtight container without the cheese.  When ready to bake, add the cheese.  Leftovers are good for about 3-4 days.

 

 

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