A simple autumn dish that would be great for a game day snack or thanksgiving appetizer.


YIELD
24 mushrooms

INGREDIENTS
  • 24 medium mushrooms
  • 1 small onion, chopped
  • 3 oz. cream cheese, softened
  • 3 Tbsp. grated Parmesan cheese
  • 1 tsp. salt
  • 1 Tbsp. Poultry Seasoning
  • 4 Tbsp. butter, divided
  • 2 garlic cloves, minced
  • 1 Tbsp. Parsley
  • 1 cup bread crumbs

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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, Poultry 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.



THANKS TO
Pat & Cheryl

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



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