Vegetarian Italian Stuffed Mushrooms

WHITE KITCHEN RED WINE

“Simple, yet satisfying. Everything you'd want in one bite. These tomato, cheese, and basil Italian stuffed mushrooms are the perfect party appetizer or easy make-ahead side dish.”

-WHITE KITCHEN RED WINE

Mushrooms

MAIN INGREDIENT

INGREDIENTS:

– 1 pint Baby Bella Mushrooms – 1/2 cup Cherry Tomatoes – 1 Shallot diced – 1/4 cup Basil – 1 tbsp Garlic Powder – 2 oz Cream Cheese – 1/4 cup Parmesan Cheese – 1/2 tsp Salt – 1/4 tsp Pepper – 3 tbsp Italian Breadcrumbs – Optional: balsamic glaze

1. Wash and de-stem the mushrooms, keep the stems!

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2. In a pan over medium high heat, add the olive oil to the pan.

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3. Chop the stems finely and sauté them with the shallot & cherry tomatoes for 3-5 minutes.

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4. In a food processor combine the tomato mixture, cream cheese, 1/2 of the parmesan cheese, garlic powder, salt and pepper and a few basil leaves.

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5. Blend until creamy and set aside.

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6. Pat the mushrooms dry and line them up on a baking sheet.

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7. Using a spoon or even a piping bag, fill each mushroom. At this point you can cover and place in the fridge for later, or continue on cooking them to serve right away.

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8. In a small bowl combine bread crumbs and remaining parmesan cheese.

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9. Top the mushrooms with the breadcrumbs and bake at 375 for 10-15 minutes.

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10. Drizzle with balsamic and top with fresh sliced basil

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Enjoy!

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