Categories: appetizers

Ingredients

• 1 lb mushrooms (I prefer baby portabellas)
• 2 Tbsp butter
• 1 Tbsp finely minced onion
• 2 medium-sized garlic, minced
• 1/4 cup organic whole grain sourdough bread crumbs
• 4 oz softened organic cream cheese
• 2 Tbsp freshly grated romano cheese
• 2 tsp dried parsley
• 1 tsp dried thyme
• 1/2 tsp unrefined sea salt
• 1/4 tsp fresh ground pepper

Directions

1. Pre-heat oven to 400°F.
2. Coat bottom of baking dish with a thin coat of butter.
3. Wipe down mushrooms with a damp cloth to clean.
4. Remove stems and roughly chop.
5. Heat saute pan and melt butter. Add mushroom stems and onion. Saute for a few minutes. Add garlic and cook an additional minute or two.
6. Add cream cheese, romano cheese, parsley, thyme, bread crumbs, salt and pepper.
7. Remove from heat and combine well.
8. Spoon mixture into mushroom caps.
9. Arrange in baking dish and bake for 20 minutes.
10. Grate some additional romano cheese on top and serve.

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