No Name® Meatball Mushroom Caps
Stuffed mushrooms are such a versatile menu item. Larger caps can serve as an impressive start to the meal. Smaller caps make for a festive passed appetizer that is sure to please. Cover all your situations with No Name Brand Original Meatballs! Larger mushrooms for appetizers require a whole meatball. But you can easily serve a half meatball in a smaller mushroom cap for your party guests to mingle with.
- Pre-heat your oven to 350 degrees.
- Wash your mushroom caps and pat dry. Remove the stem and scoop out a bit of the gills of the mushroom to make room for the filling.
- In a medium bowl, mix together your cheeses, spinach, garlic powder, onion powder and Italian Seasoning until well incorporated. Season with salt and pepper, if desired.
- Lightly grease a baking sheet and arrange the mushroom caps on it. Fill each mushroom cap about ½ way with filling.
- Top each partially filled mushroom cap with a No Name Brand Original Meatball – a whole meatball for larger caps, or a half meatball for smaller caps.
- Brush with oil and bake in the oven until cheese is bubbly and the meatballs are warmed through.
- If serving as an plated first course, spoon heated tomato sauce onto the plate and arrange the cooked mushroom caps on top. Garnish with additional cheese, if desired.
- If serving as a party snack, arrange the cooked mushroom caps on a festive tray and serve warm sauce on the side.
(serves 4 as first course or 12 as a party appetizer)
- 12 each No Name Original Meatballs, defrosted
- 12 each mushroom caps, stem removed
- ½ C Ricotta Cheese
- ¼ C Parmesan Cheese, ground
- ¼ C Shredded Mozzarella Cheese
- ½ C Fresh Spinach, Chopped
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Italian Seasoning
- Salt and pepper to your liking
- Olive Oil for Brushing
- 1 jar Your Favorite Tomato Pasta Sauce