Stuffed Mushrooms

**Not Gluten Free?? Use regular breadcrumbs instead of gluten free breadcrumbs
**Not Dairy Free?? Use regular cream cheese and add 1/2 cup grated Romano or Parmesan cheese to the stuffing
**Grain Free?? No change :-)

Serves: 7

Ingredients:

olive oil cooking spray
28 large white mushrooms, stemmed
1/3 cup olive oil
2 cloves garlic, chopped
16 oz dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
2 Tbs parsley
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 cup gluten free "breadcrumbs" (1/2 cup almond flour [Cinderella loves Trader Joe's Just Almond Meal] 1 tsp oregano, 1 tsp onion powder, 1/2 tsp garlic powder, 2 tsp parsley, 1/4 tsp black pepper)
1/2 cup grated Parmesan or Romano cheese (optional)

Directions:

1. Preheat oven to 350 degrees F
2. Spray a baking sheet with cooking spray
3. Clean mushrooms and break off stems
4. Finely chop stems
5. Heat olive oil over medium heat in a large nonstick pan
6. Add garlic and chopped mushroom stems to oil, cook about 5 minutes or until garlic is golden brown
7. Cool garlic and mushroom mixture and add cream cheese, parsley, salt, pepper, onion powder, "breadcrumbs" and grated cheese, stir well
8. Fill each mushroom cap with a generous amount of breadcrumb mixture and place on cookie sheet
9. Spray the mushrooms with cooking spray
10. Bake mushrooms for about 20 minutes at 350 degrees F