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Mushrooms, Stuffed Garlic Herb (D, KLP)
Source: "The When You Live in Hawaii You Get Very Creative During Passover Cookbook," Congregation of Sof Ma'arav, Honolulu, Hawaii
Yield: 12 stuffed mushrooms

12 large fresh mushrooms
1 tablespoon butter or margarine
1/2 8-oz. package cream cheese, softened
1 to 2 cloves garlic, crushed
2 tablespoons Chablis or other dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon butter or margarine, melted
1/4 teaspoon dried whole dill weed
1/8 teaspoon salt
1/8 teaspoon dried whole basil
1/8 teaspoon freeze-dried chives
1/8 teaspoon dried whole marjoram
1 dash dried whole thyme
1 dash pepper

Clean mushrooms with damp paper towels. Remove and chop stems; set caps aside. Sauté stems in 1 tablespoon butter in a skillet until tender; set aside.

Combine cream cheese and remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in chopped mushroom stems.

Spoon mixture evenly into reserved mushroom caps. Place mushrooms on an ungreased baking sheet; broil 6" from heat 1 minute or until lightly browned.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A