Robyn's Stuffed Mushrooms

ali Bresnahan

By
@alibee

Favorite family recipe, from my daughter Robyn, Chef Extraordinaire. No Ka Oi! (the best)


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Comments:

Serves:

they disappear fast

Ingredients

FOR EACH BASKET OF MUSHROOMS:

butter
3
scallions (or green onions)
white wine
8 oz
cream cheese
parmesan cheese

Directions Step-By-Step

1
Remove stems from mushrooms, chop tiny; set mushroom caps aside. Saute chopped stems in butter, with scallions. Add wine, enough to let mushrooms simmer. Let wine cook down.
2
Remove from stove. Add cream cheese, mix really good in warm pan. Stir and stir, it will be gloppy, and very soft. It'll get thicker later.
3
Fill mushroom caps with a teaspoon. Roll tops in parmesan cheese.
4
Preheat oven to 375. Place mushrooms in baking pan, or on cookie sheet. Bake at 375 till golden.
5
**NOTE** there is always, I promise, a little bit of the cream cheese/wine mixture left over...it's great spread on wheat thins or little slices of rye bread; also good in celery sticks.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Hashtags: #creamcheese, #wine, #parmy