Stuffed Mushroom Caps

Directions

1. Preheat oven 375°F (196°C). Line a baking tray with foil. Set aside. 
   

Mushroom Caps

1. Wash and dry mushrooms.
2. Remove stems and set aside for filling.
3. Place Mushroom caps on baking tray upside down.
4. Drizzle mushroom tops with olive oil.
5. Bake in preheated oven for 7 minutes.
6. Remove from oven and let cool slightly.
7. Place mushroom caps hollow side up on a clean foil lined baking tray.
8. Dab any remaining liquid with a paper towel.  

Cream Cheese Filling 

1. Finely chop mushroom stems for Cream Cheese Filling (1 cup is required).
2. Heat 2 tablespoons butter in a small skillet.
3. Sauté diced mushroom stems, celery, green onion, salt and pepper for 5 minutes. Remove from heat and set aside.
4. In a medium bowl, mix cream cheese until soft.
5. Add sautéed cooled vegetables and ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix until combined.

Assembly 

1. Divide filling into mushroom caps.
2. In a small bowl combine grated parmesan cheese and reserved ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix together. Using your fingers or a fork, mix in reserved 1 tablespoon butter to crumble stage.
3. Top Stuffed Mushroom Caps with crumble.
4. Return to preheated oven and bake for 10 minutes.
5. Turn oven to broil and crisp tops of Stuffed Mushroom Caps (careful this will brown quickly, keep a close eye).
6. Remove from oven and let sit for 5 minutes.
7. Transfer to serving dish and garnish with optional fresh parsley.