I wanted to share another recipe from Jaime and my summer party menu. This has been one of my favorite recipes since I was a kid, but I have altered it a bit by adding fresh rosemary. If you don’t have any rosemary, don’t worry, it is great without the rosemary as well.
- About 30 medium size mushrooms
- 1/2 cup butter
- 1 clove garlic, pressed
- 1 8 ounce package cream cheese
- 3/4 cup shredded Parmesan cheese
- 5 Tablespoons milk
- 2 springs of fresh rosemary (optional)
I washed and dried the mushrooms. I removed the stems from the mushrooms and reserved them for another use. I melted the butter in the microwave and added the pressed garlic. I dipped each mushroom cap in the butter and placed the caps in a glass baking dish, with what was the stem side up. I used a pastry brush to brush the remaining garlic butter over the mushrooms.
In a medium bowl I mixed together the cheeses and milk. I placed a heaping spoonful of the cheese mixture into each mushroom cap. I cut the rosemary springs into pieces and sprinkled it over the mushrooms.
I made the mushrooms the morning of our party and refrigerated them until our guests arrived. When I was ready to bake the mushrooms, I preheated the oven to 350 degrees Fahrenheit and baked the mushrooms for about 15 minutes, until the cheese was melted and beginning to brown. Enjoy!