The other night we had several little appetizers for dinner, and this was one of them. The only mozzarella we had was the vegan kind, so this wasn’t as gooey as it should have been (can’t find a vegan mozzarella that melts well), but it was still good. And it made the whole house smell wonderful! This was easy to make, and we all liked it (except for Liam, who doesn’t like mushrooms).
Garlic & Mushroom Queso Fundido
(Everyday with Rachael Ray)
time needed: 40 min.
2 tablespoons EVOO
1/4 cup chopped red onion
1 cup sliced white mushrooms
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon ground cayenne (I omitted)
Salt and pepper
2 cups shredded mozzarella
Preheat the oven to 425 degrees . In a medium cast-iron skillet, heat the EVOO over medium heat. Add the onion and cook until softened, about 3 minutes. Add the mushrooms and garlic and cook until mushrooms have released their juices, about 5 minutes. Stir in the thyme and cayenne; season. Transfer to a plate.
Off the heat, sprinkle half of the cheese then half of the mushroom mixture into the skillet. Repeat with the remaining cheese and mushrooms.
Transfer the skillet to the oven. Bake until the cheese is bubbling, about 15 minutes.