Stuffed Mushrooms Paired with Prosecco
It's nice to enjoy a heavy but easy appetizer with a lighter wine. This Stuffed Mushrooms served with Prosecco combination is lovely for a holiday party or gathering.
Ingredients
- 20-25 Baby Bella Mushrooms cleaned, stems removed
- 2 tablespoons Butter
- 2 cloves Garlic minced
- 1/2 cup Italian Breadcrumbs
- Salt & Pepper to taste
- 1/2 cup Parmesan Cheese freshly grated
- 6 ounces Cream Cheese softened
- 3 tablespoons Parsley chopped
Instructions
-
Preheat oven to 400 degrees and spray a cookie sheet or baking pan with non-stick spray
-
Remove and chop the stems from the mushrooms and set aside. Place the mushroom caps on the cookie sheet
-
In a skillet, melt the butter and saute the chopped mushroom stems. Once the mushrooms start turning brown, add the garlic for another minute. Add the breadcrumbs for another 2 minutes or until it's slightly toasted. Add salt & pepper and remove from the heat. Let this cool slightly
-
In a mixing bowl, combine the cream cheese, parmesan cheese, parsley, and the mushroom mixture until it's completely incorporated. Save some of the parmesan cheese and parsley for the topping
-
Fill each of the mushroom caps with the filling. Add the parmesan cheese to the top and bake for 20 minutes
-
Remove and sprinkle with a little parsley before you serve
Recipe Notes
This Stuffed Mushrooms dish goes perfectly with the Prosecco I recommended or another sparkling wine. You can find this Prosecco exclusively at Scout & Cellar!