• 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


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.


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 $2.65



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