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Ingredients
16 medium mushrooms
3 tbsp whipped cream cheese
1 tbsp each chopped fresh parsley and fresh basil
or ½ tsp basil leaves
2 tsp grated Parmesan cheese
1 small garlic clove, minced
2 tsp plain dried bread crumbs
Method
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Preheat oven to 4500F.
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Remove and chop stems of mushrooms, reserving
caps.
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Using a folk, in small mixing bowl combine chopped mushrooms,
cream cheese, parsley, basil, Parmesan cheese and garlic and mix well.
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Fill each reserved mushroom cap with an equal amount of cream cheese
mixture (about 1 tsp) and arrange in 8 x 8 x 2-inch nonstick baking
pan.
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Sprinkle an equal amount of bread crumbs over stuffing portion of
each mushroom.
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Pour ¼ cup water into bottom of pan and bake until
mushrooms are fork-tender and lightly browned, 8 to 10 minutes.
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MAKES 4 SERVINGS, 4 MUSHROOMS EACH
Notes:
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