Savory Stuffed Mushrooms

I love the taste of fried or stuffed mushrooms (I also like them in spaghetti sauce; on pizza; in steak gravy...or green beans with onions...OK, I like mushrooms just about any way that I can find them! So today I have a Pepperidge Farm recipe cut from a magazine ad from who-knows-when. It sounds delicious and easy to fix in a hurry-two good reasons to pick any recipe out of the box of clippings! I think these stuffed mushrooms would be great as an appetizer, or game-time snack (WVU plays Marshall this weekend, and we're a "house divided"!) Here's the recipe for try-out this week:


Savory Stuffed Mushrooms
Pepperidge Farm magazine advertisement

24 medium mushrooms
6 TBSP margarine
1 small onion, chopped
1/4 tsp garlic powder
1 pkg. (3 oz.) cream cheese, softened
3 TBSP grated Parmesan cheese
2 TBSP chopped fresh parsley
1 C Pepperidge Farm Herb Seasoned Stuffing

-Remove stems from mushrooms. Chop enough stems to make 1 cup and set aside.

-In saucepan over medium heat, melt 2 TBSP margarine. Brush mushroom caps with margarine and place top-side down in shallow baking pan. In same saucepan heat remaining margarine. Add chopped mushroom stems, onion and garlic powder. and cook until tender.

-Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 TBSP stuffing mixture into each mushroom cap.

-Bake at 425 degrees for 10 min. or until mushrooms are heated through. Makes 24 appetizers.

TIP: Prepare through step 3. Cover and refrigerate up to 24 hrs. Bake as in step 4. (This make-ahead idea would be wonderful for Thanksgiving meal!)


These are the recipe swaps that I'll be joining today:

LifeasMom
JoyofDesserts