Earthy mushrooms baked with a garlic herb cream cheese stuffing make the perfect crowd pleasing appetizer!
When cleaning mushrooms do not soak or rinse them. Instead, use a wet cloth to wipe down the mushrooms.
Once you clean the mushrooms pull the stems out and set aside. We will be using them in the stuffing.
30 - 40 mushrooms
1 tablespoon butter
2 tablespoon olive oil (1 tablespoon for baking pan)
2-3 garlic cloves, minced or graded
1/2 package cream cheese, softened
1/4 cup Parmesan cheese
3 tablespoons breadcrumbs
1 teaspoon oregano or thyme
1/4 teaspoon cayenne pepper
Wipe down the mushrooms with a wet cloth.
Once you clean the mushrooms pull the stems out and set aside. We will be using them in the stuffing later on.
Preheat oven to 400°.
Place the mushroom caps top side down on a pre-oiled baking sheet.
Heat a heavy sauce pan, followed by adding the butter and olive oil to pan.
Chop the mushroom stems and saute in with the butter and oil.
Add the garlic, followed by the breadcrumbs to the mushrooms and saute.
Season with salt and pepper, along with a little cayenne pepper and herb you are using..
Allow the mushroom mix to cool.
Add the mushroom mix to the softened cream cheese and Parmesan.
Mix well and spoon into the mushrooms.
Bake the mushrooms for 20 minutes. You will notice the mushrooms becoming darker and the cheese mixture becoming a golden color.
If you like them a little more golden, set the oven to a broil for a few minutes. Keep an eye out. You don't want the cheese mixture to burn!
As we say in Lebanon #sahten wo alf hana!