Foodie Friday: Stuffed Mushrooms

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

1. Preheat oven to 350F
2. 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
3. Remove the stems and slightly hollow out your mushroom, saving the bit you removed in a bowl to the side

4. Finely chop garlic and mushroom and mix together (if you have a food processor, run it through there)
5. Saute the mushroom and garlic in olive oil over medium-high heat for 5-7 minutes, or until mushrooms begin to caramelize
6. Add white wine and let it cook out
7. Remove mushrooms from heat and set to the side
8. In a separate bowl, mix cream cheese, parmesan, thyme, and parsley

9. Add mushroom mixture to cream cheese mixture and mix well, adding salt & pepper if desired

10. 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
11. Sprinkle breadcrumbs on top of filling
12. Bake for 20 minutes, or until leaking water and hot all the way through
13. Garnish with more parsley and serve