servings : 12
1 lb. baby portabella mushrooms
2 - 8 ounce packages cream cheese, softened
1 cup My Brother’s Roasted Tomato Salsa (divided)
1 cup Panko crumbs
½ cup grated parmesan cheese
4 tablespoons butter, melted
1 cup mayonnaise
Clean mushrooms with dry cloth and remove stems. In mixing bowl cream together cream cheese and ½ cup My Brother’s Roasted Tomato Salsa. Fill each mushroom cavity with the cream cheese mixture. Place on sided baking sheet in single layer. Mix panko crumbs, parmesan cheese, butter in small bowl. Top each mushroom with a spoonful of the crumb mixture pressing down gently into the cream cheese mixture. (Can be refrigerated up to one day ahead at this point) Bake in a 400* oven for 15-20 minutes until heated through and just start to bubble.
While mushrooms are baking make cream sauce by whisking together ½ cup My Brother’s Roasted Tomato Salsa and mayonnaise. Set aside, or if making ahead, cover and refrigerate.
To serve: drizzle cream sauce over baked mushrooms, or serve cream sauce on the side.
*Chef’s note: To take these up a notch, add bacon pieces to the cream cheese mixture!