Portabella Mushroom Appetizer

Appetizers can be very filling. We shared this one with 4 people. The large portabella mushroom was scooped out and filled with roasted red bell pepper, chopped mushroom stem, parmesean cheese, chopped green onion, and spices to taste. Topped with a wine reduction sauce and baked for 15 minutes at 350 degrees. Serve with alfalfa sprouts as garnish.

Tastes & Treasures cookbook has a yummy mushroom appetizer using regular size mushrooms on page 27. I like to change it up using the large portabella mushrooms. Add the roasted red bell pepper (even cooked sausage) and it becomes a meal.

STUFFED MUSHROOMS page 27

Ingredients
2 lbs large mushrooms
2 T butter
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
½ t dried dill weed
3 T grated Parmesan cheese
2 T breadcrumbs
salt and pepper to taste
2 T grated Parmesan cheese
2 T breadcrumbs

Directions
1. Preheat oven to 400 F.

2. Clean the mushrooms with a damp paper towel.

3. Remove the stems from the mushrooms and dice.

4. In a medium skillet, over medium-high heat, melt the butter. Sauté the chopped mushroom stems and the minced garlic for 3-5 minutes. Remove from the heat to cool.

5. Add the cream cheese and mix thoroughly. Add the dill weed, Parmesan cheese and breadcrumbs and mix well. Season to taste with salt and pepper.

6. Spoon into a pastry bag fitted with a star tip and pipe into the mushroom caps.

7. Sprinkle with the remaining 2 T Parmesan cheese and 2 T breadcrumbs.

8. Bake for 10 minutes or until nicely browned.

Note: You may prepare the mushrooms a day ahead and store in the refrigerator until ready to bake.

Serves 8-10