Ingredients
-
12
-
1
-
4
-
2
-
2
-
1
-
1
-
1/4
-
1/8
-
1/8
-
1/8
-
1/8
-
1
-
1
-
Directions
Garlicky Stuffed Mushrooms, I love mushrooms in any fashion, and these stuffed ones are great! Plus they are easy to make , Great! I found some huge mushrooms at the store before the long holiday weekend that said that they were great for stuffing I made 3 just for me used chardonnay rather than chablis and didn’t add the dill as it’s not one of my favorite herbs Made everything else as directed I ended up having to eat these with a fork because they were so big and over-stuffed with all of the goodies that I was making a mess all over the place, lol If serving these for guests as appetizers, I think that I’d use smaller bite-sized mushrooms Thanks for such an awesome treat, breezer Made for Photo Tag
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Steps
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1
Done
|
Clean the Mushrooms With Damp Paper Towels. Remove and Chop the Stems; Set the Caps Aside. Saute the Stems in 1 Tbsp Butter in a Skillet Until Tender; Set Aside. |
|
2
Done
|
Combine the Cream Cheese and the Remaining Ingredients in a Small Mixing Bowl; Beat at Medium Speed of an Electric Mixer Until Smooth. Stir in the Chopped Mushroom Stems. |
|
3
Done
|
Bake the Mushroom Caps on an Ungreased Baking Sheet at 350 For 10 Minutes. Remove from the Oven and Let Cool 5 Minutes. |
|
4
Done
|
Spoon the Mixture Evenly Into the Mushroom Caps. Broil 6 Inches from Heat For 1 Minute or Until Lightly Browned. |
