stuffed mushrooms

this was super delicious!

stuffed mushrooms
serves 8

20 whole fresh mushrooms
1 cup finely chopped asparagus
1 tbsp butter
1 tbsp minced garlic
1 tsp dried oregano
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 ground paprika

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.

Chop off stems of mushrooms and chop stems extremely fine, discarding tough end of stems.

Heat butter in a large skillet over medium heat. Add garlic, mushrooms, asparagus and oregano to the skillet. Fry until any moisture has disappeared. Add salt to taste and set aside.

When mushroom and asparagus mixture is slightly cooled, transfer mixture to a medium bowl. Stir in cream cheese, parmesan cheese, pepper, and paprika.

Arrange the mushroom caps on a baking rack over a sheet pan. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.

Bake for 20 minutes in the preheated oven, or until mushrooms are piping hot and liquid starts to form under the caps.

Broil on low for 4 mins and serve.