I LOVE stuffed mushrooms, seriously. When I make them I always make lots of extra so I have some to snack before the dinner party guest arrive. They are creamy, with lots of garlic.
24 large mushrooms
4 cloves garlic cloves
1/4 cup white wine
8 ounces cream cheese at room temperature
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
salt and pepper
1 teaspoon fresh thyme
1/4 cup flat leaf parsley chopped
-Wash mushrooms and remove stems (save stems), pat dry
-Mince the stems, garlic and shallots
-Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil.
-Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
-Add the white wine and let the wine cook out.
-Set aside and let cool slightly.
-In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
-Add the mushroom mixture to the cream cheese and mix until combined.
- Season with salt and pepper.
-Put the mushroom caps on a baking sheet lined with tin foil.
-Fill the mushroom with the filling and sprinkle the top with the breadcrumbs
-Bake in a preheated 350 degree oven for about 20 minutes.
-When the mushrooms are done, they will start to leak water and be hot all the way through.
-Garnish with the remaining parsley.