Mouth Watering Mushrooms

Mouth Watering Mushrooms

  • Prep:
  • Cook Time:
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  • Serving:

A vegetarian dish perfect for your next office or dinner party.


  • 2 pounds Portobello mushrooms
  • 1 tablespoon butter
  • Fresh bread crumbs
  • Freshly grated Parmesan
  • Fresh parsley, chopped
  • For the stuffing mixture:
  • Stems from 2 pounds mushrooms
  • 1 tablespoon butter
  • Chablis
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 pound cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/2 cup chopped parsley
  • 1 teaspoon dill weed
  • 1/2 cup butter
  • 1/4 cup sour cream


  1. Start by prepping your stuffing mixture and put aside. Preheat oven to 400 degrees F.
  2. For the stuffing, chop mushroom stems and sauté in a tablespoon of butter with a splash of Chablis and the minced garlic.
  3. To season the mixture, top with salt and pepper.
  4. In a large mixing bowl, combine cream cheese, parsley, garlic powder, dill weed and 1/2 cup butter.
  5. Drain sautéed mushroom stems and add to cheese mixture. Add sour cream.
  6. Sauté mushroom caps in tablespoon of butter until soft. When finished, remove from heat and set aside to cool.
  7. When cooled, fill the sautéed caps with the cheese mixture.
  8. In another bowl, mix together parmesan and bread crumbs, and then sprinkle over mushrooms.
  9. Layer the mushrooms on a baking pan and place in the preheated oven until warm and brown.
  10. Finish by topping with fresh parsley


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