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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Submitted by: Georjann Rovenstine,TOPS® AZ#498, Cave Creek. Made especially for my Aunt Carol who has (IC)Interstitial Cystitis. Ingredients:
2 lbs fresh large mushrooms |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 (8 ounce) cream cheese, softened |
1 teaspoon oregano |
1 teaspoon basil |
1/8 teaspoon sea salt |
3/4 cup panko breadcrumbs, bread crumbs |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350°F.
2. Remove stems from mushrooms. Set caps aside and arrange in two, 9x13 baking dish.
3. Finely chop stems, discarding any hard parts. Heat olive oil in a large saucepan, add minced garlic, and the stems.
4. Saute till tender. Put this mixture in a bowl, add the cream cheese, oregano, basil, salt cheese and Panko (bread crumbs). Mix together.
5. Stuff each mushroom cap with the cream cheese mixture.
6. Bake in the oven for 25-30 minutes, or till lightly browned.
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