Vegetarian Stuffed Mushrooms

A few weeks ago in a vain effort to be frugal, the hubby and I bought a four-pack of cream cheese. I think it went something like "Oh, I'm sure we can freeze it." So he said. However, when I defrosted a pack to use it on my morning bagel, it was really grainy and gross looking. Hubby said it tasted funny. I think it tasted fine, but the texture was less than appealing. So, instead of making a grainy cheese-cake (which I may do anyway, since I still have two more frozen packs), I decided to make a vegetarian version of these. If you like sausage in your stuffed mushrooms, feel free to head on over to the Pioneer Woman Cooks.


Ingredients:

1/2 Onion
3-4 Cloves Garlic
Olive Oil
6 oz cream cheese
12 ounces button, cremini, or baby bella mushrooms (I used BB)
1/3 c grated cheese
Italian seasoning
1 egg yolk


Start by popping the stems out of the mushrooms. Save half of the stems and chop them finely. Mince the garlic and dice the onion. Heat some olive oil in a small skillet. When it's hot add the garlic and onions. When they become translucent, add the chopped stems and sautee for a minute. Put them aside.

Take the cream cheese and mix with the egg yolk in a small bowl. Add a pinch of salt, and a bunch of shakes of the Italian seasoning. Then, dump in the sauteed stuff. Stir around and then add the grated cheese (I use this amazing Asiago with hot peppers in it that I found at Wegmans). Spoon this into the mushroom orfices. Hehe, I like that word. Anyway, stuff the mushrooms and put them on a jelly roll pan to bake.

Bake these for 30 minutes at 350.