Makes 4 to 6 servings as an appetizer
- 24 cremini or button mushrooms
- 3 Tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup Cock Sauce-Cashew Cheeze (see separate recipe)
- Thinly sliced fresh basil leaves, for garnish
Remove the stems from the mushrooms. Chop the stems finely. Heat 1 1/2 tablespoons of the oil in a cast-iron or nonstick skillet over medium heat. Add the mushroom stems and season lightly with salt and pepper. Sauté until the mushrooms have given off their moisture and are slightly browned, about 5 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Transfer to a bowl and let cool to room temperature. Preheat the oven to 375°.
Add the cheeze to the mushroom stems and mix well. Arrange the mushroom caps, gill side up, on a nonstick or parchment-lined, rimmed baking sheet. Season lightly with salt and pepper. Fill each mushroom with a generous heap of the cheeze mixture. (If making in advance, stop here and cover and refrigerate for up to 1 day.)
Drizzle the remaining 1 1/2 tablespoons oil over the mushrooms. Bake for 25 to 30 minutes, until the mushroom caps begin to wrinkle and give off their moisture. Garnish with basil and serve immediately.
Replace the cheeze with one (8-ounce) block cream cheese, softened, mixed with 1 egg yolk, 1 tablespoon freshly squeezed lemon juice, 1/2 cup grated Parmigiano Reggiano cheese, 3 tablespoons sriracha and 2 cloves garlic, minced.
Reprinted with permission from The Veggie-Lover's Sriracha Cookbook, by Randy Clemens, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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