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Ingredients

• 1 pound mushrooms (bigger the better)
  
• 1 cup finely chopped onions
  
• 2 garlic cloves, minced
  
• 2 tsp. olive oil
  
• 4 oz low fat cream cheese
  
• 3 Tbs. chopped fresh basil
  
• ½ cup chopped fresh parsley
  
• ½ cup fresh bread crumbs
  
• salt and pepper
  
• 3 Tbs. dry sherry (or any cooking wine)
  
• 1 Tbs. soy sauce
  
• 1/3 cup parmesan cheese

Directions

This recipe comes from a number of mushroom stuffing adventures. However, it contains the basic ingredients found in a dish served in a little Italian restaurant in Crested Butte Colorado. For a ski town Crested Butte has some of the best dining around. Someday I plan to get back there for the skiing and so I can remember the name of that Italian restaurant.

Rinse the mushrooms well and pat dry. Remove the stems, chop them and set aside.

Preheat oven to 450°.

In a large skillet, sauté the onions and garlic in the oil on medium heat for about 8 minutes, until golden. Stir in the chopped mushroom stems and continue to sauté for another 2 minutes. Add the basil, parsley, salt and pepper. Melt in the cream cheese, until creamy. Add bread crumbs until mixture can be formed into a ball. Cook for another minute or so, and set aside.

In a mixing bowl, combine the sherry and soy sauce. Tumble the mushroom caps in the sauce to thoroughly coat them. Use a spoon to fill each mushroom with the sautéed bread crumb mixture. Be sure to pack the mixture in to the mushrooms and let them overflow a little. Use all of the stuffing, don’t eat it. Sprinkle the parmesan cheese over the stuffed mushrooms. Arrange the stuffed mushrooms in a nonstick or very lightly oiled or sprayed baking pan and bake, uncovered, for 15 to 20 minutes, until the mushrooms begin to release their juices and the filling is browned and crunchy. Serve hot.

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Copyright 2002, Dan Dodson