Renaissance Stuffed Mushrooms


  • 12 large mushrooms
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons chopped green onions
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons port wine
  • 1 teaspoon Italian-style seasoning
  • ¼ cup grated Parmesan cheese
  • ¾ cup shredded Cheddar cheese
  • ¼ teaspoon ground black pepper
  • 2 dashes hot pepper sauce
  • Directions

  • 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.

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