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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. Dried Parsley
  • 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 mushrooms

Thanks To

Pat & Cheryl, Savory Spice Shop - Santa Rosa, CA owners

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Savory Spice Shop Ingredients
Sage & Savory Stuffing Seasoning (Salt-Free) 2 floz bottle $3.75
Parsley 1/2 oz bag $3.15

Nutrition

Nut-Free
Sugar-Free
Sweetener-Free
Vegetarian

Items in this Recipe

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