• 12servings
  • 25minutes
  • 122calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 large mushrooms

  2. 1 tablespoon olive oil

  3. 2 cloves garlic, peeled and minced

  4. 3 tablespoons chopped green onions

  5. 1 (8 ounce) package cream cheese, softened

  6. 3 tablespoons port wine

  7. 1 teaspoon Italian-style seasoning

  8. 1/4 cup grated Parmesan cheese

  9. 3/4 cup shredded Cheddar cheese

  10. 1/4 teaspoon ground black pepper

  11. 2 dashes hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.


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