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Taste of The County: Baked Portabello Mushrooms

(WAGM)
Published: Mar. 27, 2019 at 9:15 PM EDT
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- 2lb portabello mushrooms

- 1/12 TBLS olive oil

- 1 8oz block of cream cheese or container of whipped cream cheese

- 1 tsp fresh chopped garlic

- 1/2 tsp fresh thyme leaves

- 1 tsp finely chopped shallots

- fresh chopped parsley

- salt and pepper to taste

- 1/2 tsp garlic powder

- Remove stems from mushrooms, rinse cups and dry. coat top and bottom of caps and aplce in baking pan fins side up.

- Season with salt, pepper, and garlic powder

- mix all herbs into cream cheese

- Spread herbed cheese mixture into mushroom caps and place into preheated 350 degree oven.

- Bake for 20-30 min until mushroom is soft

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