One of my favorite places to eat is The Melting Pot. The restaurant originated in Florida and my favorite thing to fondue is the green goddess stuffed mushrooms. I created the green goddess filling, stuffed the mushrooms and baked them. Delicious and these were gone in a flash Christmas Day. I cannot wait to make them again.
1 block of cream cheese (8 ounces), room temperature
2 Tablespoons of parsley chopped*
4 ounces of chopped chives*
1 small shallot, chopped*
Dash of garlic powder
I package of mushrooms, I used 24 ounces of Baby Bellas but white mushrooms can be used. clean mushrooms by wiping off with a damp cloth and pull out the stems.
Italian Style Bread Crumbs
Olive oil for drizzling the top of the mushrooms
*I made this recipe in my food processor and did not chop anything. My put my food processor on pulse and let it do my chopping. If you do not have a food processor, you can finely chop and combine your ingredients with a mixer.
Preheat oven to 350 degrees. In a food processor, pulse your shallot, add parsley and chives and pulse. Put in the room temperature cream cheese and a dash of garlic powder. Combine until blended. This can be made ahead. Fill each mushroom with about a teaspoon of the green goddess cream cheese mixture. Sprinkle the top of your mushrooms with bread crumbs. Drizzle tops of mushrooms with olive oil and bake for 20-25 minutes. These can be keto if you leave off the bread crumbs. This recipe will be made often at my house from now on. So delicious! They will disappear before your eyes. Enjoy!