Stuffed Mushrooms

I LOVE stuffed mushrooms, seriously. When I make them I always make lots of extra so I have some to snack before the dinner party guest arrive. They are creamy, with lots of garlic. I found this recipe on Baked Bree and it is a keeper!



24 large mushrooms

2 shallots

4 cloves garlic cloves

1/4 cup white wine

8 ounces cream cheese at room temperature

1/4 cup Parmesan cheese

1/4 cup breadcrumbs

salt and pepper

1 teaspoon fresh thyme

1/4 cup flat leaf parsley chopped


-Wash mushrooms and remove stems (save stems), pat dry

-Mince the stems, garlic and shallots

-Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil.

-Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.

-Add the white wine and let the wine cook out.

-Set aside and let cool slightly.

-In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

-Add the mushroom mixture to the cream cheese and mix until combined.

- Season with salt and pepper.

-Put the mushroom caps on a baking sheet lined with tin foil.

-Fill the mushroom with the filling and sprinkle the top with the breadcrumbs

-Bake in a preheated 350 degree oven for about 20 minutes.

-When the mushrooms are done, they will start to leak water and be hot all the way through.

-Garnish with the remaining parsley.