Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup.Heat 2 tablespoons butter in a 2-quart saucepan over medium heat until it's melted. Brush the mushroom caps with the butter and place, top-side down, into a 3-quart shallow baking pan.Heat the remaining butter in the saucepan until it's melted. Stir in the chopped mushroom stems, onion and garlic powder and cook until the mushrooms are tender. Stir in the cream cheese, Parmesan cheese and parsley. Add the stuffing and mix lightly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap.Bake for 10 minutes or until the filling is hot.
24 medium mushrooms6 tablespoons butter1 small onion, chopped (about 1/4 cup)0.5 teaspoon garlic powder or 2 cloves garlic,minced1 package (3 ounces) cream cheese, softened3 tablespoons grated Parmesan cheese2 tablespoons fresh parsley or 2 teaspoons dried parsley flakes1 cup Pepperidge Farm® Herb Seasoned Stuffing
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