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robyn's stuffed mushrooms

(3 ratings)
alibee avatar
Recipe by
ali Bresnahan
@alibee
Kihei, HI

Favorite family recipe, from my daughter Robyn, Chef Extraordinaire. No Ka Oi! (the best)

(3 ratings)
yield serving(s)
method Bake

Ingredients For robyn's stuffed mushrooms

  • FOR EACH BASKET OF MUSHROOMS:
  • butter
  • 3
    scallions (or green onions)
  • white wine
  • 8 oz
    cream cheese
  • parmesan cheese

How To Make robyn's stuffed mushrooms

  • 1
    Remove stems from mushrooms, chop tiny; set mushroom caps aside. Saute chopped stems in butter, with scallions. Add wine, enough to let mushrooms simmer. Let wine cook down.
  • 2
    Remove from stove. Add cream cheese, mix really good in warm pan. Stir and stir, it will be gloppy, and very soft. It'll get thicker later.
  • 3
    Fill mushroom caps with a teaspoon. Roll tops in parmesan cheese.
  • 4
    Preheat oven to 375. Place mushrooms in baking pan, or on cookie sheet. Bake at 375 till golden.
  • 5
    **NOTE** there is always, I promise, a little bit of the cream cheese/wine mixture left over...it's great spread on wheat thins or little slices of rye bread; also good in celery sticks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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