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Categories:
fresh mushroom cream cheese Parmesan cheese fresh parsley rosemary thyme Worcestershire sauce salt black pepper ground nutmeg
Viewed: 14 - Published at: 6 years agoIngredients
- 34 lb large, fresh mushroom
- 3 ounces cream cheese, softened
- 12 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 12 teaspoons chopped fresh rosemary
- 1 12 teaspoons chopped fresh thyme
- 14 teaspoon Worcestershire sauce
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch ground nutmeg
Method
- Preheat oven to 350F.
- Wipe mushrooms clean with a damp paper towel.
- Remove stems and discard or save for stock.
- Combine all remaining ingredients together in a small bowl, stirring until smooth.
- Fill the underside of the mushroom caps evenly with the cheese mixture (you may use a piping bag with a large tip).
- Place mushrooms on a lightly greased baking sheet.
- Bake at 350 degrees F for 18-20 minutes.
