Renaissance Stuffed Mushrooms

I created this recipe for a vegetarian friend. It is based on my Italian sausage stuffed mushrooms, but this is more ‘veggie’ friendly! Enjoy it! If you don’t have any garlic olive oil, just use regular olive oil and add an extra clove of garlic.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Per Serving: 122 calories; protein 4.8g; carbohydrates 1.9g; fat 10.7g; cholesterol 29.8mg; sodium 133.7mg.

Great taste and not difficult to make , these snack work for any meeting or gathering . When throwing a get-together , large or small , you can’t forget the appetizers . We’ve collect with others of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect appetizer for any gathering .

For your holiday party, make sure to try the Cranberry roll of balls . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .