This delicious appetizer will wow you! Enjoy these before a nice pasta dish or a simple chicken and veggie dish. These pair wonderfully with a nice bottle of Sonoma County Chardonnay!
Preheat the oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. In a large bowl mix together mushroom stem mixture, Sonoma Harvest Lemon Artichoke Tapenade, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling. Bake until mushrooms are soft and the tops are golden, 20 minutes.
Servings 8
Ingredients
Directions
Preheat the oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, Sonoma Harvest Lemon Artichoke Tapenade, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling.
Bake until mushrooms are soft and the tops are golden, 20 minutes.