Stuffed Mushrooms

• • 6 whole Portabello mushrooms (4-inch) or 24 cremini mushrooms

  • 2 garlic cloves, minced

  • 1/2 cup dry white wine (or vermouth)

  • 4 oz cream cheese

  • 4 tablespoons Parmesan

  • 1/2 cup chopped green onions (or chives)

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne pepper

  • 2 eggs, beaten

  • 2 tablespoons flour

  • 5 oz dry bread crumbs

Method:

• 1. Preheat oven to 450 F.

  2. Remove stems from mushroom caps. Finely chop the mushroom stems and set aside

  3. Heat a large non-stick skillet coated with cooking spray over medium-high heat.

  4. Add chopped mushroom stems and garlic, saute 3 minutes, stirring often.

  5. Add wine, cook until liquid evaporates.

  6. Remove from heat, cool 3 minutes

  7. Add cream cheese, parmesan, green onion, cayenne, pepper and cayenne; stir until smooth.

  8. Spread cheese mixture into mushroom caps.

  9. Combine eggs and flour into a bowl, whisk.

  10. Place the breadcrumbs in a shallow dish.

  11. Working one mushroom at a time, dip cheese side into egg mixture, dredge in breadcrumbs.

  12. Place cheese side up onto a baking sheet coated with cooking spray.

  13. Repeat procedure with all mushrooms.

  14. Spray lightly with cooking spray.

  15. Bake at 450 for 25 minutes or until tender and golden brown