Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh mushrooms
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 pound cream cheese
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped (or 1/2 dried)
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup freshly ground bread crumbs (or Italian-style dry breadcrumbs)

Instruction

  • Preheat oven to 400-degrees. Clean the mushrooms, remove stems and set aside.
  • Saute the mushroom caps in a large skillet with a teaspoon of olive oil until softened. Set the caps aside to cool.
  • Mince the mushroom stems. Heat the butter in the same large skillet until hot. Add the 2 cloves of garlic and reserved, minced mushroom stems. Cook lightly and season with salt and pepper to taste.
  • Combine the cream cheese, remaining minced garlic, parsley, and dill. Mix thoroughly. Stuff the reserved sauteed mushroom caps by spooning in the cream cheese mixture.
  • Combine the parmesan cheese and the breadcrumbs. Sprinkle on top of each mushroom cap. Bake at 400 degrees until hot and light brown. Garnish with fresh parsley.