Have a bottle of Pinot Noir laying around the house that you’ve been saving for just the right meal?
This dish can work as an appetizer for several people, or a full meal for two. And because of the earthiness of the mushrooms, it pairs beautifully with Pinot Noir — which often exhibits a somewhat earthy character.
• 24 medium mushrooms (about 1-lb.)
• 6 tablespoons reduced-fat stick margarine
• 1 small onion, chopped
• 1/4 teaspoon garlic powder
• 1 package (3-oz.) low-fat cream cheese, softened
• 3 tablespoons grated Parmesan
• 2 teaspoons dried parsley flakes
• 1 cup packaged herb-seasoned stuffing croutons
1. Preheat oven to 425 degrees F.
2. Remove stems from mushrooms. Chop enough stems to make 1 cup.
3. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan, and brush undersides of caps.
4. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic, and cook until tender.
5. Stir in cream cheese, combining with fork if necessary.
6. Add Parmesan cheese and herb seasoned stuffing, and mix thoroughly.
7. Spoon 1 tablespoon stuffing mixture into each mushroom cap, and bake until heated through.