Projo Football Food and Spirits

An appetizer from food blog VeganYumYum. Blogger lolo is vegan, so she uses "cream cheese" made from tofu. You may subsitute dairy cream cheese:

...creamy and a little sweet - I’ll definitely make these again! The recipe is for only 8 of these little lovelies, but I imagine it will easily double, triple, quadruple or whatever you need if you’re cooking for a crowd… just taste as you go!

Stuffed Mushrooms

8 White Button Mushrooms, peeled with gills removed
1/4 Cup (Tofutti) Cream Cheese
1/4 tsp Nutmeg
1/4 tsp salt
1/4 tsp sage
1 Tbs Fresh Parsley, chopped fine
1 Slice Multrigrain Bread, toasted and cubed
Olive oil
Smoked Paprika for dusting

Mix cream cheese and herbs together until well blended. Add breadcrumbs and toss to coat. Stuff each mushroom generously and place on a baking sheet. Bake at 350º F for about 20 minutes until mushrooms is dark, soft, and is moist around the bottom. Dust with paprika before serving.

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