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    Tangy cream cheese and fresh herbs are a perfect complement to the earthy flavor of mushrooms. Serve these as a snack, an appetizer, or a side dish with meat or fish. Yield: 16 Stuffed Mushrooms Prep time: 25 minutes
Cooking time: 20-25 minutes
Difficulty Level: Moderate
    Mushrooms:
Buttered Crumbs:
 Preheat the oven to 350°F. Pull stems off of the mushrooms, leaving a small crater inside each mushroom cap. Finely chop mushroom stems. Sauté stems and garlic in butter until mushrooms are well cooked and have given up all of their moisture. Using an electric mixer or a sturdy wooden spoon, beat together cream cheese, cooked mushroom mixture and fresh herbs. Season to taste with black pepper. Use a small spoon to fill each mushroom cap with enough of the cream cheese mixture to form a slight dome. Top each mushroom with some buttered bread crumbs, pressing gently to help the crumbs adhere. Mushrooms can be prepared to this point and refrigerated for several hours. Bake in the preheated oven for 20-25 minutes. Serve warm.  Calories 72; Protein 2g; Carbohydrates 3g; Fat 6g; Saturated Fat 4g; Cholesterol 1mg; Sodium 92mg; Vitamin A 5% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
