CREAMY STUFFED MUSHROOMS

​This is the perfect dairy Passover appetizer or midday snack that really helps change things up. I love mushrooms and the cream cheese pairs beautifully with the other flavors. Make a big batch and try to keep them around for an anytime snack. Ingredients: 20 large stuffing mushrooms 1 tablespoon olive oil 1 medium onion, chopped fine 2 cloves garlic, chopped fine ½ teaspoon chopped fresh oregano or thyme ¼ cup chopped fresh parsley salt and pepper to taste ¼ cup Temp Tee Whipped Cream Cheese Chopped walnuts and/or shredded Parmesan cheese ¼ cup white wine  Directions: 1. Preheat oven to 400°F. 2. Remove the stems from mushrooms caps and finely chop. 3. Heat a large frying pan over medium heat and add the oil. Add the onion and sauté for 2 to 3 minutes or until softened, then add garlic and mushroom stems. Cook a few minutes more. Add herbs and salt and pepper to taste .4. Mix Temp Tee Whipped Cream Cheese with mushroom mixture in a small bowl. Mound the filling in the mushroom caps pressing gently. 5. Top with Parmesan cheese and/or chopped walnuts. Place the filled caps in a baking pan. Pour wine in the pan and bake 15 minutes or until golden brown.