If you know me at all, you know I love mushrooms. And cream cheese. And Parmesan. And well... it should be no surprise then that I love these little creations. So much, in fact, I think I shall have some for lunch today! I had no idea how relatively easy they are to create. I'm so glad I decided to give it a go. This is my new Party go-to food, but it works great as a side dish also! Try it. You'll love it!
Ingredients:
2- 8oz packs White Button mushrooms
1/2 medium onion, finely diced
2 cloves garlic, minced
1/3C white wine
8oz cream cheese, softened
3/4C Parmesan cheese, grated
dash each Oregano and Thyme
salt and pepper, to taste
Instructions:
Wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Saute onions and garlic for about 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook about 2 minutes more. Add salt and pepper and other seasonings. Set mixture aside to cool.
In a bowl, combine the cream cheese and Parmesan. Add cooled mushroom stem mixture and refrigerate for about 20 minutes.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top of each. Bake at 375 for 18-20 minutes, or until golden brown.
Allow to cool at least 10 minutes before serving.
Oh. My. Goodnessssss....
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