Stuffed Mushrooms

By Ceil Westrich

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Ingredients:

1 lb. Very large fresh mushrooms
8 oz. Philadelphia Cream cheese, softened
4 oz. Mozzarella Dash garlic powder
1 t. white wine (If you don’t have or don’t like white wine, substitute an acid of your choice! Worcestershire sauce or lemon juice are suggested.)
Grated parmesan cheese

Directions:

Remove stems from mushrooms leaving only the caps. Wash caps taking care not to tear them. Dry carefully. Mix next four ingredients in small bowl until well blended. Use this mixture to stuff the mushroom caps. Place in 9x13 pan or baking dish and sprinkle generously with parmesan cheese. Bake at 350 degrees for 30 min or until bubbly. Serve hot.