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These are extremely versatile appetizers. You can add imitation crab meat, cooked ground beef or pork for a more hearty version.
Ingredients
3 (16-oz) containers mushrooms, washed and dried
½ white onion, chopped
1 t each of salt & pepper
1 t dried oregano
½ t dried thyme
2 T fresh parsley, finely chopped
1 ½ C freshly grated parmesan cheese
1 C shredded mozzarella cheese
3 cloves garlic, minced
½ (8-oz block) cream cheese
½ C seasoned breadcrumbs
2 T olive oil, divided
Preparation
Preheat oven to 400°F and brush 1 T of olive oil on a cookie sheet.
Remove stems from mushroom caps, finely chop, and add to chopped onion in a medium bowl.
Heat oil in a skillet over medium-high heat and add chopped mushroom stems & onions; saute until almost all liquid has evaporated. Add minced garlic and cook for additional 1 minute, then off the heat.
Return cooked mushroom stems, onion, and garlic to same medium bowl; add remaining ingredients (salt, pepper, oregano, thyme, parsley, parmesan, mozzarella, cream cheese, bread crumbs, and red wine vinegar. Stir well until thoroughly combined.
Using a teaspoon, fill each mushroom cap with the filling, being sure to pack well.
Bake for 25 - 30 minutes and serve warm.