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Stuffed Mushrooms

By Ceil Westrich Gluten free

Emily's other favorite.

Ingredients

Stuffed Mushrooms

1 lb. very large fresh mushrooms
8 oz. Philadelphia Cream cheese, softened
4 oz. shredded mozzarella cheese
Dash garlic powder
1 tsp. white wine (You may substitute Worcestershire sauce or lemon juice.)
Grated Parmesan cheese

Directions

Preheat oven to 350° F. Remove stems from mushrooms leaving only the caps. Wash caps taking care not to tear them. Dry carefully. Mix next four ingredients in small bowl until well blended. Use this mixture to stuff the mushroom caps. Place in 9x13 pan or baking dish and sprinkle generously with parmesan cheese. Bake for 30 min or until bubbly. Serve hot.