Creamy Stuffed Mushroom Poppers

Triple Crown party hors d’oeuvres, part 1! I served these at the party and they were extremely tasty,  super quick and very easy to do before everyone arrived. These would also be great as a side for a steak or seafood dinner. The smooth cheesy goodness combined with the heartiness of the warm mushroom can’t be beat.

Ingredients: Makes about 32 mushrooms

1 24 oz pack of button or white mushrooms

olive oil, for brushing

8 oz full-fat cream cheese, cut apart

1/4 cup 2% milk

1/4 cup full-fat sour cream

2 tablespoons finely chopped white onion

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh chives

Place cream cheese and milk in a microwave-safe container, microwave on high for three minutes, stirring after each minute until melted and smooth. Stir in sour cream, onion, parsley, and chives until blended. Place in refrigerator for at least an hour until chilled.

Preheat oven to the highest temperature possible on the broil setting. My oven was at 500ºF. Remove stems from mushrooms, place a single layer with what was the stem-side face up on a baking sheet, brush with olive oil, and broil on the highest rack for approximately 9 minutes, or until the mushrooms are toasty and have a pool of liquid in the center. Remove and place a dollop of the cream cheese mixture in the center. Serve immediately.


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