Alchemy | Super Mushrooms

Rumor has it, there's an actual red and white spotted mushroom in Japan that, when consumed, makes you hallucinate and feel massively tall. This mushroom is everywhere in the Mario game series, powering you up to tackle Koopas, Goombas, Bowser - whatever craziness comes your way!

This recipe may not make you feel twice your size but these baked stuff mushrooms pack a lot of cheezy deliciousness into every bite.

Inspired by | Super Mario Bros.


One serving makes 18; click to adjust.
Yields1 Serving

"Turns Mario into Super Mario, increasing his size and giving him the ability to break bricks."

Ingredients

 18 button mushrooms (~8oz)
 18 small redskin potatoes (these can be cut in half if too large; the diameter of the potato or potato half should be roughly the diameter of the mushroom, since the mushroom will shrink when baked)
 8 oz cream cheese
 8 oz Parmesan cheese
 8 oz Romano cheese
 1 small onion, finely diced
 3 cloves of fresh garlic, finely diced
 1 sprig of fresh parsely
 1 tsp salt
 balsamic glaze

 

Directions

1

Preheat the oven to 350° F and lightly grease a baking sheet. Pierce the potatoes a few times with a fork to allow the steam to escape, and bake them for 50 minutes. The potatoes should soft and flaky on the inside and easily pierced by a fork. Set them aside to cool.

2

Wash and scrub the mushrooms, removing the stems. On another lightly greased baking sheet, bake them for 10 minutes at 350° F. This will partially cook the mushrooms and help them release their juices; drain and set them aside as you prepare the filling.

3

In a non-stick pot, heat a splash of olive oil on medium heat until shimmering. Sauté the onion until translucent, about 10 minutes; stir in the garlic and cook for an additional minute. Add the cheeses, stirring frequently until melted and well combined. Remove from the heat and add the salt and chopped parsley and mix together.

4

Once the potatoes have cooled to the touch, using a sharp knife carefully cut the skin to reveal the white "spots" as seen in the iconic mushroom image. Gently scoop out the base of the potato, carefully hollowing out the interior, leaving ~1/4" thick walls - save the insides for some mashed potatoes, or maybe a Zess Special!

5

Scoop the filling generously into the baked potatoes. Cap with the par-baked mushrooms and bake the assembly on a greased baking sheet at 350° F for 25 minutes (yes you are baking them upside down! This will make handling easier.)

6

Remove from the oven and let cool for at least 10 minutes. Using a sharp knife, cut the slits for eyes at the mushroom base. Use a small paintbrush to paint the balsamic glaze into the eyes.

7

Flip the Super Mushrooms right-side up and serve warm! Yippee!

Ingredients

 18 button mushrooms (~8oz)
 18 small redskin potatoes (these can be cut in half if too large; the diameter of the potato or potato half should be roughly the diameter of the mushroom, since the mushroom will shrink when baked)
 8 oz cream cheese
 8 oz Parmesan cheese
 8 oz Romano cheese
 1 small onion, finely diced
 3 cloves of fresh garlic, finely diced
 1 sprig of fresh parsely
 1 tsp salt
 balsamic glaze

Directions

1

Preheat the oven to 350° F and lightly grease a baking sheet. Pierce the potatoes a few times with a fork to allow the steam to escape, and bake them for 50 minutes. The potatoes should soft and flaky on the inside and easily pierced by a fork. Set them aside to cool.

2

Wash and scrub the mushrooms, removing the stems. On another lightly greased baking sheet, bake them for 10 minutes at 350° F. This will partially cook the mushrooms and help them release their juices; drain and set them aside as you prepare the filling.

3

In a non-stick pot, heat a splash of olive oil on medium heat until shimmering. Sauté the onion until translucent, about 10 minutes; stir in the garlic and cook for an additional minute. Add the cheeses, stirring frequently until melted and well combined. Remove from the heat and add the salt and chopped parsley and mix together.

4

Once the potatoes have cooled to the touch, using a sharp knife carefully cut the skin to reveal the white "spots" as seen in the iconic mushroom image. Gently scoop out the base of the potato, carefully hollowing out the interior, leaving ~1/4" thick walls - save the insides for some mashed potatoes, or maybe a Zess Special!

5

Scoop the filling generously into the baked potatoes. Cap with the par-baked mushrooms and bake the assembly on a greased baking sheet at 350° F for 25 minutes (yes you are baking them upside down! This will make handling easier.)

6

Remove from the oven and let cool for at least 10 minutes. Using a sharp knife, cut the slits for eyes at the mushroom base. Use a small paintbrush to paint the balsamic glaze into the eyes.

7

Flip the Super Mushrooms right-side up and serve warm! Yippee!

Super Mushrooms

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