Shelly's Recipe

CREAMY HERB MUSHROOMS

Category: Mushrooms

25 (about 3/4 lb) medium-size button mushrooms
4 tbsp unsalted butter
1/4 cup sliced green onions
3/4 tsp minced garlic
3/4 cup herbed breadcrumbs
1/2 cup crumbled gorgonzola cheese
4 oz extra-virgin olive oil

Preheat the oven to 425. Clean the mushrooms and remove the stems. Place the stems in a food processor or blender and process until smooth.

Melt the butter over medium heat in a large sauté pan. Add the processed mushroom stems, green onions and garlic. Saute 3 to 4 minutes, or until fragrant. Remove from the heat.

Stir in the breadcrumbs and the cheese, mixing well to incorporate. Spoon the mixture into the mushroom caps, and arrange the filled mushrooms on baking sheets. (The mushrooms can be made up to this point a day in advance. Cover and refrigerate until ready to bake.) Drizzle the mushrooms with the olive oil. Bake 10 to 12 minutes, or until heated through.