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Garlicky Stuffed Mushrooms

12 large fresh mushrooms
1 tablespoon butter
4 ounces cream cheese, softened
2 large garlic cloves, crushed
2 tablespoons chablis
1 tablespoon fresh parsley, chopped
1 tablespoon butter, melted
14 teaspoon dill, dried
18 teaspoon salt
18 teaspoon dried whole basil
18 teaspoon freeze-dried chives
18 teaspoon dried whole marjoram
1 dash dried whole thyme
1 dash pepper


Clean the mushrooms with damp paper towels. Remove and chop the stems; set the caps aside. Saute the stems in 1 tbsp butter in a skillet until tender; set aside. Combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in the chopped mushroom stems. Bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes. Remove from the oven and let cool 5 minutes. Spoon the mixture evenly into the mushroom caps. Broil 6 inches from heat for 1 minute or until lightly browned.

Source: www.food.com