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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


Fresh Mushrooms
1 Tbls. Vegetable oil
1 Tbls. Minced garlic
1 8-oz. package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp. Black pepper
1/4 tsp. Onion powder
1/4 tsp. cayenne pepper

Preheat oven to 350.

Wash off mushrooms and dry with a paper towel. Break off stems (discarding tough ends) and chop stems finely. Heat oil in a large skillet and add mushroom stems and garlic, cooking until moisture is released from stems, but be careful not to burn the garlic. Set aside to cool.

Once the garlic and mushrooms are no longer hot, stir in cream cheese and remaining ingredients, except for the caps.

Divide the stuffing into the caps and arrange on a cookie sheet spayed with non-stick spray. Bake for 20 minutes or until mushrooms are piping hot and liquid starts to form under the caps.




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