Sage & Savory Stuffed Mushrooms
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Ingredients:
- 24 x mushrooms, medium
- 1 x onion, small and chopped
- 3 oz. cream cheese, softened
- 3 Tbsp. grated Parmesan cheese
- 1 tsp. salt
- 1 Tbsp. Sage & Savory Stuffing Seasoning
- 4 Tbsp. butter, divided
- 2 x garlic cloves, minced
- 1 Tbsp. parsley flakes
- 1 cup bread crumbs
Notes:
To make ahead, prepare as above but do not bake. Cover and refrigerate up to 24 hours.
Directions:
Remove stems from mushrooms and dust off caps with a dry towel. Chop mushroom stems. Melt 2 Tbsp. butter in a saucepan and brush mushroom caps with melted butter. Place topside down in a shallow baking pan. Heat remaining butter, add chopped mushroom stems, onion and garlic and cook until tender. Remove to a bowl. While warm, add cream cheese and stir to combine. Stir in Parmesan, Sage & Savory Stuffing Seasoning, parsley flakes and bread crumbs. Spoon 1 Tbsp. of stuffing mixture onto each mushroom cap. Place under broiler for 7 to 9 min. or until golden brown and hot.
Yields:
24 mushroomsThanks to:
Pat & Cheryl, Savory Spice Shop - Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.