Ingredients
2 lb mushrooms, very large, washed and stems removed
1 part fresh bread crumbs, as desired/needed
1 part parmesan, freshly grated, as desired/needed
Fresh parsley, chopped, for garnish
1 tbsp butter
1 splash chablis
2 garlic cloves, minced
Salt and pepper, to taste
1 lb cream cheese, softened
1 tsp garlic powder
1/2 cup parsley, chopped
1 tsp dill weed
1/2 cup butter
1/4 cup sour cream
Preparation
Chop mushroom stems and sauté in 1 tbsp butter with Chablis and minced garlic. Season to taste with salt and pepper.
In a mixing bowl, combine cream cheese, garlic powder, chopped parsley, dill weed and ½ cup butter.
Drain sautéed mushroom stems and add to cheese mixture with sour cream.
Fill caps with cheese stuffing mixture.
Sprinkle with a topping of half bread crumbs and half grated Parmesan.
Bake at 400 degrees until hot and golden brown, for about 15-20 minutes. Garnish with fresh parsley and serve.
