Renaissance Stuffed Mushrooms recipe
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- 12 large mushrooms 1 tablespoon olive oil 2 cloves garlic, peeled and minced 3 tablespoons chopped green onions 1 (8 ounce) package cream cheese, softened 3 tablespoons port wine 1 teaspoon Italian-style seasoning ¼ cup grated Parmesan cheese ¾ cup shredded Cheddar cheese ¼ teaspoon ground black pepper 2 dashes hot pepper sauce
Nutrition Info
- 122.4 caloriescarbohydrate: 1.9 gcholesterol: 29.8 mgfat: 10.7 gfiber: 0.3 gprotein: 4.8 gsaturatedFat: 6.1 gservingSize: -sodium: 133.7 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Renaissance Stuffed Mushrooms
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.