Stuffed Mushrooms with Vermouth - mushrooms

Method

• 1.
• Preheat oven to 375 F. Place mushrooms in a colander and spray with water very lightly.
• 2.
• Remove stems, and chop the stems along with the onion and garlic.
• Add butter to a frying pan over medium heat.
• Once butter is melted add the chopped mushrooms, onion and garlic and saute until nice and soft.
• Add vermouth, parsley, Italian seasoning, Panko bread crumbs, regular bread crumbs and salt and simmer.
• 3.
• Into the bowl of your food processor, add softened cream cheese, milk, garlic salt and Worcestershire sauce.
• Pulse till creamy and smooth.
• This needs to remain stiff and not runny, so watch as you add the milk.
• Only add as much as needed.
• 4.
• Take frying pan off the stove and add the cream cheese mixture.
• Mix everything together with a wooden spoon.
• 5.
• Pour olive oil on a rimmed baking sheet before adding all the mushroom caps onto the pan with the opening facing up.
• 6.
• Using a teaspoon fill the cavity of each mushroom with stuffing and round off the top.
• Sprinkle with Parmesan cheese.
• 7.
• Place pan on the bottom rack of the oven and bake for 20-25 minutes at 375 F. 8.
• When brown and bubbly they are done.
• Transfer to plate and serve immediately.