Stuffed Mushrooms

By Steve-3

Ingredients

• 20 baby bella or crimini mushrooms, brushed clean
• 2 TBL olive oil
• 1/2 onio, peeled, finely chopped
• 2 cloves fresh garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 6 fresh basil leaves, chopped (I used dry ones)
• 6 fresh chives, chopped (I used green onion)
• 1/4 cup cream cheese

Preparation

Step 1

If chopping skills need work, just throw mushroom stems, onion, garlic and spices in food
Processor fitted with metal blade. A few pulses, and presto, chopped, then continue…
Preheat oven to 400 F.
Use paper towel to brush off dirt from mushrooms. Remove stems and set aside. Place mushrooms
Stem-side-up on a foil lined jelly roll pan.
Finely chop mushroom stems, onion, garlic and spices.
Head oil in large pan over medium heat. Add mixture that was just chopped with the spices. Saute
For 4 – 5 minutes until fragrant and mushrooms start to release some of their liquid.
Sprinkle in the panko breadcrums, mix well, cook for one minute more.
Remove from heat and stir in the basil, chives and cream cheese. Mix well. Stuff mushroom caps,
Making rounded mounds.
Bake for 25 minutes. Stuffing should be golden brown.