Super Bowl: Stuffed Mushrooms

• 1 1/2 pounds Mushrooms button, stemmed
• 2 tablespoons Butter
• 2 teaspoons Garlic minced
• 1/4 cup Breadcrumbs
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 cup Parmesan Cheese freshly grated
• 4 ounces Cream Cheese softened
• 2 tablespoons Pardsley fresh, chopped
• 1 tablespoon Thyme fresh, chopped

1. 1. Preheat oven to 400. Grease a baking sheet with cooking spray.
2. 2. Remove stems from mushrooms and roughly chop them.
3. 3. Place mushroom caps on baking sheet.
4. 4. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook until most of the moisture is cooked out, about 5 minutes.
5. 5. Add garlic and cook about 1 minute, then add breadcrumbs and let toast lightly. 3 minutes.
6. 6. Season with salt and pepper.
7. 7. In a large bowl, Mix mushroom stem mix, parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper..
8. 8. Fill mushroom caps with filling. Sprinkle with more Parmesan. Bake till golden. @ 25 minutes,

mushrooms button, butter, garlic, breadcrumbs, salt, pepper, parmesan cheese freshly, cream cheese, pardsley fresh, thyme

Taken from www.epicurious.com/recipes/member/views/super-bowl-stuffed-mushrooms-5b439cbc7a0c5f0d8d003ea0 (may not work)