Cream Cheese Stuffed Mushrooms
24 oz. large mushroom caps
1 tsp. butter
1 tsp. minced garlic
1 oz. white wine
12 oz. cream cheese, cut into small chunks
5 oz. sour cream
4 oz. mushrooms, finely chopped (use some of the stems from the caps)
4 T butter
1/4 C flour
1 tsp. lemon juice
salt and pepper to taste
Serves 6
Sauté garlic in 1 teaspoon butter in a medium saucepan. Add wine, sour cream, cream cheese and chopped mushrooms, and cook over low heat until mixture is smooth.
Meanwhile, make a roux in a separate saucepan by melting 4 tablespoons butter and stirring in the flour until smooth. Cook over low heat, stirring constantly, for about 10 minutes. Add roux to cheese mixture. Add salt and pepper to taste and 1 teaspoon lemon juice. Allow mixture to cool.
Preheat oven to 350° F. Put mixture into a pastry bag fitted with a large star tip. Pipe into mushroom caps. Bake for about 12 minutes or until lightly browned.