STUFFED MUSHROOMS

 

Contributed by Lynne Snyder

• 35 large mushrooms (enough to fit in the bottom of a 9x13 pan
• 1 onion, chopped or minced
• 2-3 cloves garlic, pressed olive oil
• 1/2 of an 8 oz. pkg cream cheese
• 1/4 to 1/2 cup pine nuts
• 1-2 cups dry bread crumbs (I use the Italian kind) salt, if needed

Stem and chop mushroom stems. Sauté chopped stems, onion, and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems and sauté a few minutes longer. 

Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste. 

Stuff mushrooms caps (they will be heaping--press tightly with a spoon). Bake at 350° until hot, about 20 minutes.

Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.