Herb Stuffed Mushrooms -- Nathan's Cookbook

Herb Stuffed Mushrooms

By adding about 1/2 pound of browned pork breakfast sausage to the filling, this recipe can be used for Sausage Stuffed Mushrooms.

1 clove garlic
1 tablespoon parsley
8 ounces cream cheese, room temperature
2/3 cup grated Parmesan cheese
1/4 cup butter, room temperature
1/8 teaspoon salt
1/8 teaspoon pepper
dash Tabasco
2 pints mushrooms

Mince garlic in food processor. Add parsley and chop. Add other ingredients (except mushrooms) and blend. Refrigerate for about 3 hours. Clean & remove stems from mushrooms. Soften filling to room temperature. Fill mushroom caps. Bake 15-20 minutes at 450°F. Makes about 30 mushrooms.