We all know how I love pimento cheese. I've posted several variations of the recipe on the blog. I prepared some for a friend's wedding reception over the weekend and kept a little bit out to stuff into mushroom caps.
Here's the basic recipe which you can double, half, triple or make a regular batch, stuff some mushrooms and enjoy the rest on crackers or bread.
8 oz. block of sharp cheddar, shredded
4 oz. block of mild cheddar, shredded4 oz. cream cheese, softened
1/4 - 1/2 cup mayo (depending on how creamy you want the finished product)
1/2 t. granulated garlic
1/2 t. onion powder
1/2 t. paprika
1/4 t. cayenne
1/2 T. Worcestershire
1 small jar diced pimentos, drained
salt to taste (I normally don't add but a dash at most)
Take a bite to determine if you need to adjust any of the seasonings for your taste preference.
Combine and refrigerate or use immediately.
I put the mushrooms in the toaster oven with a drizzle of olive oil over them for about 8 minutes on 300 degrees to soften them a little. Increase the time for larger mushrooms. Remove them from the oven and stuff them with the pimento cheese and return to the toaster oven until the cheese is gooey and warm.
They were delicious.
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