I looove stuffed mushrooms. They are fantastic. Such a wonderful, like appetizer to so many meals. They are great with pasta especially, and since I eat a lot of pasta I sure do have plenty of excuses for eating stuffed mushrooms!
This recipe was found at Baked Bree and made almost exactly. I hope you enjoy this recipe!
You will need:
- 12 white mushrooms
- 4 oz cream cheese, softened
- 2 cloves garlic
- 2 tbs breadcrumbs (plain or italian)
- 2 tbs parsley
- 1/2 tsp thyme
- 1/8 cup (2 tbs) white wine
- 1/8 cup (2 tbs) grated parmesan
- 1 tbs olive oil
- Salt & Pepper to taste
- Preheat oven to 350F
- Do not was your mushrooms off. If you need to wash them, wipe them with a slightly damp cloth. Excess moisture will make your mushrooms slimy
- Remove the stems and slightly hollow out your mushroom, saving the bit you removed in a bowl to the side
- Finely chop garlic and mushroom and mix together (if you have a food processor, run it through there)
- Saute the mushroom and garlic in olive oil over medium-high heat for 5-7 minutes, or until mushrooms begin to caramelize
- Add white wine and let it cook out
- Remove mushrooms from heat and set to the side
- In a separate bowl, mix cream cheese, parmesan, thyme, and parsley
- Add mushroom mixture to cream cheese mixture and mix well, adding salt & pepper if desired
- Place mushroom caps on foil-lined pan and add filling. It is easiest to do this by filling an icing bag or a ziploc bag with the corner cut and squeezing it in
- Sprinkle breadcrumbs on top of filling
- Bake for 20 minutes, or until leaking water and hot all the way through
- Garnish with more parsley and serve
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