JadziaDax

Stuffed Mushrooms

Ingredients
Mushrooms
16 small mushrooms (about 1 1/2 inches in diameter), with stems
1 small clove garlic, minced
1 tablespoon unsalted butter
4 ounces cream cheese
1 tablespoon finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
black pepper

Buttered Crumbs
Two tablespoons Italian-style seasoned bread crumbs mixed with one teaspoon melted unsalted butter

Preparation
Preheat the oven to 350 degrees.

Pull stems off of the mushrooms, leaving a small crater inside each mushroom cap.

Finely chop the mushroom stems. Sauté the stems and the garlic in butter until the mushrooms are well cooked and have given up all of their moisture.

Using an electric mixer or a sturdy wooden spoon, beat together the cream cheese, cooked mushroom mixture, and fresh herbs.

Season to taste with black pepper.

Use a small spoon to fill each mushroom cap with enough of the cream cheese mixture to form a slight dome.

Top each mushroom with some buttered bread crumbs, pressing gently to help the crumbs adhere.

Mushrooms can be prepared to this point and refrigerated for several hours.

Bake in the preheated oven for 20-25 minutes. Serve warm