Phenomenal Phoods

Stuffed Mushrooms & Red Wine Vinaigrette

Ingredients:

• Red Wine Vinaigrette:
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 Tablespoon prepared horseradish
• 1/2 Tablespoon Dijon mustard
• Salt and pepper, to taste
• Stuffed Mushrooms:
• 6 to 8 large mushrooms (I used baby portabellos)
• 3/4 (8 oz) package cream cheese
• 1/2 cup Parmesan cheese
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 Tablespoon chives, finely chopped
• 2 Tablespoons butter

Instructions:

1. Red Wine Vinaigrette:
2. Whisk all ingredients together in a small bowl and serve with any salad.
3. Stuffed Mushrooms:
4. Preheat oven to 400 degrees F.
5. Remove the stems from the mushrooms, and hollow them out to make space for the filling. I just kind of pulled the stems out, and everything else came with them so it wasn't a big ordeal.
6. Melt the butter in a large saucepan over medium heat until melted. Add the mushrooms and saute for about a minute, just until they have been coated in the butter. This will add delicious flavour and prevent them from sticking to your pan later.
7. Combine the rest of the ingredients in a large bowl with a hand mixer until smooth/well-blended.
8. Place heaping spoonfuls of the mixture into each mushroom. Sprinkle the tops with some extra paprika and Parmesan cheese.
9. Bake at 400 degrees F. for 20 minutes or until the tops are golden brown and the cheese is melted.