2 1/2ozdried beef, rinsed, patted dry and finely chopped
2 green onions, chopped (or substitute a sweet onion)
1pinchonion powder
1pinchgarlic powder
1tablespoonmayo
1/4cupAsiago cheese, grated
1tablespoonWorcestershire sauce
1poundCrimini or white button mushrooms, well-cleaned with stems removed
3tablespoonsbutter(optional)
Instructions
In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion powder, garlic powder, asiago cheese, mayo and Worcestershire sauce. Cover and refrigerate until chilled (overnight, if possible, but at least a couple of hours. It gives the flavors a chance to mix and mingle. Hubba hubba.)
Give the mushrooms a butter bath. Melt the butter in a large skillet. Add the mushrooms, and stir and flip and swirl until well coated. Sprinkle lightly with salt, if desired. Mmm, salty goodness. Cook for a minute or two, and remove to a plate to cool for a bit.
Preheat the oven to 350°. To stuff the mushrooms, gently warm the filling in the microwave in 20 second bursts, stirring in between, until the mixture is very pliable (you may not need to do this, but if you can't easily get a spoon into the mixture, odds are, you're gonna crack a mushroom). Spoon a mound of filling on the cavity side of each mushroom, pressing down lightly to get all the tasty yumminess in the nooks and crannies.
Arrange stuffed mushrooms on a rimmed baking sheet and slide into the oven. Bake for 10-15 minutes. Remove and cool. Keep your hands to yourself. It's not safe yet.
REQUIRED: When cool (or at least, cooled to warmishness), pop one in your mouth. You deserve it.