Cheesy Stuffed Mushrooms
These Cheesy Stuffed Mushrooms are great for parties and get-togethers because they are not only delicious, but also easy to make ahead, transport and eat.
Ready In: Minutes
Prep Time: Minutes Cook Time: Minutes
Preheat oven to 400° F.
Process the New York Bakery® Texas Toast Croutons, Garlic and Butter Flavor in a food processor until they are crumbs.
In a medium sauté pan, heat one tablespoon of olive oil. Add the onions and garlic and sauté until soft for about five minutes.
Meanwhile, remove stems from the mushrooms, taking care to keep the mushroom cap intact. Place the caps onto a cookie sheet, and drizzle them with one tablespoon olive oil. Sprinkle with salt and pepper to taste.
Next, chop mushroom stems into a small dice and add the mushroom stems to the pan with the onion and garlic. Cook over medium heat until mushrooms are very soft.
Add the cream cheese, and stir until it melts. Add the red wine, rosemary, crouton crumbs, chicken stock, and Parmesan cheese and stir well.
Let the mixture cool slightly and then place it in a large zip top bag. Cut the corner off the bag and pipe the mixture into the mushroom caps.
Bake the mushrooms at 400° F for 12-15 minutes, or until mushrooms are browned and filling is hot and bubbly.
