Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish