Stuffed Mushrooms

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

Appetizers like this are really quick to make and with little invested you get to wow and open up the appetite of your family and friends.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link.

Serves: 6 (but if you don't use all the filling, you can refrigerate)

Prep Time: 5 min.

Cook Time: 15 min.

Ingredients:

6 Portobello mushroom caps

1 leek

2 garlic cloves

1/2 red onion

4 leaves fresh basil

1/4 cup of cream cheese

1/8 cup of fresh parsley

2 tbsp. of Parmigiano-Reggiano

1/4 cup panko

1 tbsp. EVO

Salt and Pepper to taste

Preparation

1. Preheat oven to 400F

2. Using a food processor, finely mix all the ingredients except for the mushrooms, panko and shredded mozzarella. should look somewhat like a paste.

3. Fill each mushroom cap well, add some of the shredded mozzarella on top and place on the oven pan. After filling all the mushroom caps, place in oven for 12 minutes.

4. Remove from oven and sprinkle panko over each cap. Place back in oven and broil on high for 3 minutes or till the panko is toasty and light brown.

5. Arrange 2 to 3 caps on a plate per person, sprinkle some fresh chopped parley.

6. Enjoy.