INGREDIENTS:
16oz baby portobella mushrooms, stems removed
16oz button/stuffer mushrooms, stems removed
8oz cabot white cheddar (brick, cubed)
4oz vermont white cheddar (brick, cubed)
5 or 6oz romano cheese (brick, grated, I used a potato peeler)
5 or 6 oz fontinella, crumbled (mine was in the freezer so it kinda crumbled on its own)
grated parmesan/romano
1 c shredded cheddar
1 c shredded Italian cheese mix
4 t minced garlic
4 t butter
Italian seasoning to taste
DIRECTIONS:
(I used a 9x13" pan and an 8x8" pan)
Preheat oven to 350F.
Grease baking dishes with butter, and place any remaining butter in the dishes. Sprinkle with garlic.
Place mushrooms in the baking dishes, then fill each with a chunk of white cheddar.
Top everything with the cheeses and Italian seasoning.
Bake for 15 min.
Remove dishes, turn on oven broiler, place mushrooms back in for ~5 min to melt cheese all the way.
more photos:
