Robyn's Stuffed Mushrooms
Family Tested & Approved
FOR EACH BASKET OF MUSHROOMS:
scallions (or green onions)
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.
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.
Fill mushroom caps with a teaspoon. Roll tops in parmesan cheese.
Preheat oven to 375. Place mushrooms in baking pan, or on cookie sheet. Bake at 375 till golden.
**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.