Ingredients
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24
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1
-
3
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1/2 - 1
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-
-
-
-
-
-
-
-
-
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Directions
Amazing Stuffed ‘shrooms, My husband’s friend Mark introduced me to this recipe They always disappear quickly when I serve them at gatherings You may need to add a little more or a little less of the ingredients to get enough mixture If you have some left over, it’s pretty good to eat off of the spoon!, These were quite good I followed the recipe exactly using italian seasoned breadcrumbs, almost a full cup of milk and freshly grated parmigiano reggiano Be sure to use a good parmesan It makes a huge difference in the flavor , They weren’t bad, but next time I’d add bacon to it for a little more flavor
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Steps
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1
Done
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Wash Mushrooms and Remove Stems; Chop Stems. |
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2
Done
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Mix the Bread Crumbs, Cream Cheese, and Enough Milk to Just Moisten the Mixture. |
|
3
Done
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Stirring Constantly, Place Over Medium Low Heat on the Stove Until Cheese Has Melted. |
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4
Done
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If Needed, Add More Milk (you Don't Want It Too Wet nor Too Dry). |
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5
Done
|
Stuff Mixture Into Mushroom Caps- Sprinkle With Parmesan Cheese. |
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6
Done
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Place Mushrooms on Foil Lined Pan and Cook at 300 Until Browned, Approximately 10 Minutes. |
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7
Done
|
If You Wish, You May Add Two Crumbled Strips of Bacon to the Mixture Before You Stuff It Into the Mushrooms. |
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8
Done
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Serve Hot. |
