Recipe: Sage & Savory Stuffed Mushrooms
A simple autumn dish that would be great for a game day snack or thanksgiving appetizer.
To make ahead, prepare as above but do not bake. Cover and refrigerate up to 24 hours.
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.