Triple Cheese Mushroom Fundido
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
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Fundido — it’s the first thing I look for on any appetizer menu and it’s the first thing that disappears from the table. Ever heard of fundido? It’s a baked cheesy, queso-type dip with a blend of cheeses and some meats or veggies. It’s delicious and crave-able and surprisingly easy to recreate in your own kitchen and because of that, a Fundido is the perfect food for GAME DAY!
Football season is in full swing and that means it’s time to gather up some easy and delicious Fall Game Day recipes!
Fundido Cheese Trio
For this Fundido recipe, I chose a blend of my favorite cheeses ::
- Monterey Jack cheese
- roasted red pepper goat cheese
- Asadero (a Mexican melting cheese)
Fundido Veggie + Herbs
And a classic combination of herbs and veggies ::
- mushrooms
- onions
- sweet red peppers
- rosemary
- thyme
Simple Assembly
Once you’ve selected your Fundido add-ins, sauté and layer with cheese and cream.
Quick Bake Time
Bake until completely melted and golden bubbly.
The Perfect Game Day Snack
I love this exact combination of cheeses with the veggies and aromatic herbs. The herby thyme and rosemary-infused mushrooms, peppers and onions are really as-good-as-it-gets. My favorite accompaniment are some sliced, toasted baguette rounds. The perfect treat to enjoy while rooting for your favorite team!
Triple Cheese Mushroom Fundido
- 4 oz Crimini mushrooms, sliced
- 1/2 medium onion, finely diced
- 4 T sweet red pepper, diced
- 1 T butter
- 1 T canola oil
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 oz heavy whipping cream
- 6 oz Monterey Jack cheese, grated
- 5 oz Asadero cheese, (or another melting cheese), diced
- 2 oz flavored goat cheese (I used a roasted red pepper goat cheese)
Preheat oven to 400°.
In a medium skillet, over medium/high flame, melt together oil and butter.
Once the fats are melted and the skillet is hot, add mushrooms, onions, peppers and herb sprigs. Caramelize one side of the veggies before stirring. Continue cooking and searing until the veggies are tender. Remove from flame, discard herbs and place in a small bowl.
Grease a 6″-7″ cast iron skillet with butter.
Layer cheeses and vegetables finishing with a final layer of cheese.
Drizzle cream over the cheeses and vegetables and place on a rimmed baking sheet to catch any overspill.
Place into the preheated oven and bake 15 minutes until golden and bubbly.
Serve with toasted baguette rounds or crackers.
Serves 4-6
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