Shelly's Italian Meatball Stuffed Mushrooms
Stuffing Mushrooms, stems removed
Cocktail-size Meatballs (beef, turkey, whatever you like)
Marinara Sauce (I used Tomato Basil)
Shredded Italian Cheese
Preheat oven to 375. Clean and remove the stems from however many mushrooms as you want to serve. Place mushroom caps round side up/stem side down on a non-stick baking sheet and bake for 10 minutes at 375 degrees.
Remove and carefully tip any liquid out and turn over on the tray. You'll need 1/2 a meatball for each mushroom cap. Math. Ugh. I just use the pre-cooked, cocktail meatballs that I defrost and saute for a few minutes on each side to give them some color. I know... store bought... shame on this Italian girl... you do whatever you like but you need them to be cooked and cooled if you make them from scratch. Place a 1/2 of meatball in each mushroom cap.
Top with a teaspoon or so of marinara. I use Rao's brand, straight out of the jar (it tastes like my Grandma's sauce) and top with a sprinkle of shredded Italian cheese.
Put the tray back in the oven for 10-15 minutes till cheese is golden and bubbly.
From left to right: Veggies and Greek Yogurt Dip, Holiday Shrimp Cocktail on Ice, Antipasto Skewers, Pizza Bites (crustless Quiches), Greek Hummus Rounds, Italian Meatball Stuffed Mushrooms (recipe above), Red & Green Shrimp Cocktail.
More Appetizers and Party Snacks on my Pinterest Page
