Mushrooms are one of my very favorite food, and recently, my husband and I were out to dinner and had stuffed mushrooms for an appetizer. It made me wonder if I could make my own version and here you have it. This is a delicious vegetarian dish that could be served as an appetizer or a meal. It would also be a great addition to you holiday table this year. Enjoy!
- 6 portobello mushroom caps
- 6 small mushrooms finely chopped
- 2 tablespoons of butter
- 3 tablespoons of minced garlic
- 1/2 cup of panko breadcrumbs
- salt & pepper to taste
- 8 ounces soften cream cheese
- one cup of grated Parmesan cheese
- 3 tablespoons of dry parsley
- 1 1/2 tablespoons of ground thyme
1) Preheat oven to to 400 degree F.
2) In a frying pan melt butter, added small chopped mushrooms for four minutes. Add garlic and breadcrumbs. Save just enough of the breadcrumbs to be a topper. Add salt and pepper to taste.
3) In a bowl mix together the cream cheese, Parmesan cheese, dry parsley, thyme, and mushroom mixture. Save a small amount of the Parmesan as a topper.
4) Arrange portobello caps on a lined or greased cookie sheet. Fill the portobello caps with the mushroom and cheese mixture.
5) Top filled caps with leftover breadcrumbs and Parmesan cheese.
6) Bake for 18 minutes or until golden brown.
FEATURED BOOK OF THE WEEK
Although baby showers aren’t an Amish tradition, Bailey King wants to celebrate Emily Keim’s forthcoming bundle of joy. Everyone in Harvest, Ohio has gathered at the town gazebo—decked out in lemon-themed décor to add some of Emily’s favorite flavor to the festivities—including Juliet Brook, Jethro the Pig, and in a last-minute invite, Emily’s sister Esther Esh. But Esther isn’t the only surprise guest. A mysterious Amish woman confronts Emily claiming to know about her secret. Later that evening, the woman reappears—dead in Esh Family Pretzels, with a threatening letter written by Esther found on her body.
Amazon | B&N | IndieBound | BAM
Happy reading! ❤