I love stuffed mushrooms. I especially love the ones you can get as a small plate at the cheesecake factory. . . it is a guilty pleasure my mom and I enjoy every year because the men in our lives just don't agree with our love of mushrooms. In fact, my husband, will probably disagree on my title of awesomeness. But, these ARE awesome! I promise you.
I made these for some family gathering back in November and my sister-in-law, Kristal, keeps asking for the recipe. Since, I made up the recipe and it was all in my head, I decided it was time to get it down electronically so that it can be enjoyed by all. (So, Kristal, in case you are reading this. . . this post is for you!).
The first step in every recipe is gather and prep your ingredients. You will need some bread crumbs, white wine (I like the sweetness that a moscato has to offer), parsley (dried or fresh work), Parmesan cheese, cream cheese, garlic, \ a shallot, and mushrooms, of course.
First, take your mushrooms and wash them very carefully. Pull out the stems (it's okay if one mushrooms break apart). Heat your pan to medium with about a tablespoon of olive oil. Allow to heat, while you chop your veggies. Set your stems aside and chop them up. Then chop up your shallot.
As your shallots start looking soft, pour 1/4 cup to 1/2 cup of your favorite white wine into your pan with the mushroom mixture. Allow it to simmer/cook for about 10 or so minutes. A lot of the liquid will evaporate during this time, which is what you want.
While you are cooking down your wine, in a small bowl, combine your cream cheese (you can use 1/2 to 1/3 of a block. It's up to you how cheesy you want it to be. You can zap it for a few seconds to make it soft if you need it to be. Add your parsley and a few handfuls of Parmesan cheese. I honestly don't measure too much here, just however much you feel is necessary. Using a spatula, mix that up as well as you can.
Spoon the mixture into the mushrooms. Mine are usually overflowing with goodness. Then sprinkle your favorite bread crumbs over the top and stick in the oven at 350 for about 10-20 minutes. . . keep an eye on it until they have a nice golden top.
Now, that I am done blogging for the day, I am going to go sew on some buttons. . .