Savory Stuffed Mushrooms
Tender mushroom caps are stuffed with a garlic-and-parsley seasoned cream cheese and savory crumbs for tempting appetizers hot from the oven.
Ingredients
24 medium mushrooms
6 tablespoons butter
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon garlic powder or 2 cloves garlic,minced
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing
6 tablespoons butter
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon garlic powder or 2 cloves garlic,minced
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing
Instructions
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.
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.
Savory Stuffed Mushrooms
Tender mushroom caps are stuffed with a garlic-and-parsley seasoned cream cheese and savory crumbs for tempting appetizers hot from the oven.
Directions
Print
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.
Ingredients
24 medium mushrooms
6 tablespoons butter
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon garlic powder or 2 cloves garlic,minced
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing
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