A staple at our house for years. Easy enough for Sunday football but tasty enough for a dinner party.
Ingredients
- unsalted butter: 0.5 cup
- mushrooms: 20 piece (stems removed)
- Monterey Jack cheese: 0.5 pack (8 ounce pack, shredded)
- garlic powder: 0.25 tsp
- thyme: 0.125 tsp (dried)
- dry white wine: 0.25 cup
- soy sauce: 2 tsp
- seasoned dry bread crumbs: 0.5 cup
Metric Conversion
Stages of cooking
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet.
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Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture.
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Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling.
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Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.
