Cream Cheese stuffed Mushrooms
These Cream Cheese stuffed Mushrooms are a favorite snack or appetizer!Stuffed Mushrooms
Note: This recipe will make enough stuffing for at least two packages of mushrooms.
8 ounces of white button mushrooms
3 large cloves garlic, minced
1 tablespoon olive oil
2-3 teaspoons fresh thyme
8 ounce package cream cheese, softened
2/3 cup grated parmesan cheese
1/4 teaspoon salt
Preheat oven to 400 degrees.
Wash the mushrooms clean of any dirt, and separate the stems from the caps. Set the caps aside. Finely chop the mushroom stems.
In a medium skillet, heat the oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the diced mushroom stems and cook, stirring occasionally, until softened and beginning to brown, 5 minutes. Add the fresh thyme and cook a minute more until fragrant. Remove from heat.
In a medium bowl, stir together the cream cheese, parmesan cheese and mushroom mixture. Season with the 1/4 teaspoon of salt and mix well.
Place the mushroom caps on a baking sheet, and stuff enough cream cheese mixture into each cap to slightly overfill it. I topped mine with pieces of low sodium crisp bacon pieces but that is optional. Bake for 20 minutes, until the cream cheese begins to brown on the top.
For a special treat, try growing your own mushrooms. Kits are available from http://www.amazon.com
Garnished with shreds of fresh basil and or other herbs you may have on hand.
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