Garlic Herb Cream Cheese Stuffed Mushrooms

• 1 packages Portobello mushrooms -Stems removed
• 1 Provalone cheese slices
• 1 Panko bread crumbs
• 1 grated parmesan cheese
• 8 cream cheese softened
• 1 stick butter - softened
• 2 tbsp grated parmesan cheese
• 2 tbsp minced garlic
• 1 1/2 tsp oregano
• 1 tsp parsley
• 1/4 tsp thyme
• 1/4 tsp basil
• 1/2 cup milk
• 1/4 cup white wine
• 1 tsp worcestershire sauce
• 1 dash black pepper
• 1 cup mayonnaise
• 2 cup shredded cheese

1. Prepare your Garlic Herb filling.
2. Remove stems from mushrooms.
3. Add olive oil to skillet and add mushrooms to skillet.
4. Cook on medium high for about 5 mins.
5. Next make your cheese sauce.
6. Mix together milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water.
7. Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot.
8. Preheat oven to 375.
9. Cover bottom of baking dish with cheese sauce.
10. Fill each mushroom with the cream cheese filling.
11. Sprinkle each top with panko and parmesan cheese.
12. Top with a piece of provalone cheese and drizzle cheese sauce over tops.
13. Bake for 20 mins.
14. Set oven to broil and move dish under broiler.
15. Cook until cheese is melted and slightly browned on tops.
16. Enjoy!

mushrooms, bread crumbs, parmesan cheese, cream cheese, butter, parmesan cheese, garlic, oregano, parsley, thyme, basil, milk, white wine, worcestershire sauce, black pepper, mayonnaise, shredded cheese

Taken from cookpad.com/us/recipes/339090-garlic-herb-cream-cheese-stuffed-mushrooms (may not work)