Happy Hour Mushroom Recipes for Flavorful Cocktails & Snacks

Preheat your broiler. Remove the stems from the mushrooms, then wash and thoroughly dry the caps. Brush each cap with the melted butter and arrange them on a baking sheet, gill side up.

In a medium bowl, combine the softened butter, minced garlic and grated Monterey Jack cheese. Stir until well blended. Add the red wine, soy sauce, dry onion soup mix and crushed corn chips, mixing into a spreadable paste.

Spoon the cheese mixture into each mushroom cap, filling them evenly. Return the filled mushrooms to the baking sheet and place them under the broiler for about three minutes, or until the tops are bubbly and lightly browned. Watch carefully to prevent burning.

Cook’s note: If you like, finely chop the reserved mushroom stems and fold them into the filling before stuffing for extra flavor and texture.