CHEESE STUFFED PORTOBELLO MUSHROOMS

Ingredients

• ​4 tsp fine dry bread crumbs
• 4 tsp freshly grated Parmesan cheese
• 2 tsp chopped fresh parsley
• 4 portobello mushrooms
• 4 tsp canola oil, divided
• 1/3 cup finely chopped shallots
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 2/3 cup cream cheese, softened
• 2 tbsp fine dry bread crumbs
• 2 tsp chopped fresh parsley
• Pinch salt
• Pinch freshly ground pepper

Directions

1. Preheat oven to 400°F.
2. To prepare bread crumb topping, combine 4 tsp bread crumbs, Parmesan cheese and 2 tsp parsley; set aside.
3. Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms with 2 tsp oil.
4. Place mushrooms, cap side down, in a parchment paper-lined rimmed baking sheet.
5. Bake, uncovered, for 10 minutes.
6. Remove mushrooms from pan and place, cap side up, on a rack in a tray; cool and let drain.
7. Meanwhile, heat remaining 2 tsp oil in a medium non-stick frypan over medium heat. Add shallots and garlic; sauté for 1 minute.
8. Add wine and cook, stirring, until wine is reduced by half. Add cream and stir to combine. Bring to a boil. Remove from heat.
9. Combine cream mixture, cream cheese, 2 tbsp bread crumbs, 2 tsp parsley, salt and pepper in a bowl until blended.
10. Spoon cream cheese mixture into mushrooms, dividing equally. Sprinkle with bread crumb topping.
11. Place mushrooms in a parchment paper-lined rimmed baking sheet.
12. Bake until filling is heated through and bread crumb topping is lightly browned, about 10 - 12 minutes