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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Remove 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.
2Remove 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.
3Fill mushroom caps with a teaspoon. Roll tops in parmesan cheese.
4Preheat 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