Grand Cheese Stuffed Mushrooms

Ingredients
- 2 lbs. very large mushrooms, washed and stemmed
- Butter
- Fresh bread crumbs
- Freshly grated Parmesan
- Chopped fresh parsley
- Stuffing mixture:
- Stems from 2 lb. mushrooms
- Butter
- Chablis
- 2 cloves garlic, minced
- Salt and pepper
- 1 lb. cream cheese, softened
- 1 tsp. garlic powder
- 1/2 C. chopped parsley
- 1 tsp. dill weed
- 1/2 C. butter
- 1/4 C. sour cream
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Directions
Prepare stuffing mixture and set aside. For stuffing: Chop stems and sauté in butter with a splash of Chablis and minced garlic. Season to taste with salt and pepper. In mixing bowl combine cream cheese, garlic powder, chopped parsley, dill weed and ½ C. butter. Drain sautéed mushroom stems and add to cheese mixture with sour cream. Sauté mushroom caps in butter until soft. Allow to cool slightly. Fill caps with cheese stuffing mixture. Sprinkle with a topping of half bread crumbs and half grated Parmesan. Bake at 400 degrees until hot and golden brown. Garnish with fresh parsley.
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Reviews (1)
Flag as inappropriate Rebecca007 | July 26, 2008