- 1 large package of Crimini or Baby Portabella mushrooms
- 8 oz cream cheese
- 1 cup sun-dried tomatoes in oil
- 1 tbsp olive oil
- 2 chipotle peppers
- 20 fresh sage leaves
- 3 garlic cloves
- 1 cup fresh parmesan cheese
De-stem all of your mushrooms taking care to not break the cap of the mushroom.
Preheat your oven to 300°F. These can also be done on the grill, but they may get too soft to easily move if over-cooked. You want the mushrooms firm enough to pick up easily, but cooked long enough to thoroughly soften.
Combine the sun-dried tomatoes, 2 chipotle peppers, sage leaves and garlic. In a food processor chop all ingredients into a coursely-ground paste.
Combine rest of the ingredients and thoroughly blend.
Fill each mushroom with a large spoonful of stuffing.
Cook them for 15 mins at 300°F and then broil 1 minute to get a golden top.