Taste of The County: Baked Portabello Mushrooms

- 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