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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

STUFFED MUSHROOMS Recipe

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This recipe for STUFFED MUSHROOMS is from The Hutton Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 whole mushrooms
2 TBSP vegetable oil
2 TBSP minced garlic
2 (8 oz) package cream cheese, softened
½ cup grated Parmesan cheese
½ tsp ground black pepper
½ tsp onion powder
½ tsp ground cayenne pepper
Directions:
Directions:
Preheat oven to 350º F. Spray backing sheet with cooking spray. Clean mushrooms and break off stems. Finely chop stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to skillet. Fry until moisture disappears, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes in oven or until mushrooms are piping hot and liquid starts to form under caps.
Number Of Servings:
Number Of Servings:
24

 

 

 

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