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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: 64 Stuffed Mushrooms (party version) Prep time: 40 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 the mushroom stems. Sauté the stems and the garlic in 2 tablespoons butter until the mushrooms are well cooked and have given up all of their moisture. Using an electric mixer or a sturdy wooden spoon, beat together the cream cheese, cooked mushroom mixture and fresh herbs. Season to taste with black pepper. Spoon mixture into a pastry bag fitted with a large tip. Alternately, spoon mixture into a one-gallon zip-top storage bag, cutting off one corner of the bag to allow the mixture to be squeezed through. Pipe filling into caps, enough to form a slight dome. Top each mushroom with some buttered bread crumbs, pressing gently to help the crumbs adhere. Arrange on a large baking sheet. Mushrooms can be prepared to this point, covered, and refrigerated for several hours. Bake in the preheated oven for 20-25 minutes. Serve warm. per 2 mushrooms Calories 81; Total Fat 6g; Saturated Fat 4g; Cholesterol 18mg; Sodium 116 mg; Carbohydrates 3g; Dietary Fiber 1g; Sugars 1g; Protein 2g; Vitamin A 5% DV; Vitamin C 3% DV; Calcium 2% DV; Iron 3% DV. |
![]() Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment. ![]() |







