Stuffed Mushrooms

Approximately 30 small to medium sized fresh mushrooms

1- 8 ounce package of cream cheese

3-4 cloves of garlic-minced

½ cup mushroom stems-minced

2 Tbs. Butter

½ cup of grated parmesan or romano cheese (or combination)

Remove stems from mushrooms and mince enough stems for ½ cup

Melt 2 Tbs. Butter in sauté pan and sauté garlic and stem pieces 3-5 minutes (golden brown)

Soften cream cheese in a microwave safe bowl (30-60 seconds)

Mix garlic, stem pieces, any remaining butter, cream cheese and grated parmesan and or romano until well blended.

Stuff mushroom caps with mixture and arrange on a baking sheet.

Bake at 375 degrees for 20-25 minutes.

Hint: Add a single pine nut to each mushroom prior to baking for added texture and taste.