Photo: Savory Herb-Stuffed Mushrooms Recipe
Ingredients
- 24 medium mushrooms, about 1 pound
- 6 tablespoons reduced-fat stick margarine
- 1 small onion, chopped
- 1/4 teaspoon garlic powder, or 2 cloves garlic, minced
- 1 (3-ounce) package low-fat cream cheese, softened
- 3 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
- 1 cup packaged herb-seasoned stuffing croutons
Directions
Preheat oven to 425 degrees F.
Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
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By springer52_2272849
Rockford, IL
on December 24, 2012
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These are the best stuffed mushrooms ever. I didn't have stuffing mix so I used garlic and herb salad croutons! Even people who don't like mushrooms ate these and asked for the recipe! I also used Asiago cheese instead! I've made these several times since and have added sausage! Thanks Sandra!
By ti-bidou
on December 14, 2012
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The Best iever had I will do it again and again Ti-Bidou from Maine
By BookClubBaker
queens, ny
on December 27, 2011
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We make stuffed mushrooms every year for every holiday. This year I wanted to try something different. We normally can't make anything that has milk in it, but this year we weren't hosting a guest who has dietary restrictions. They were absolutely delicious. I would definitely make these again.
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