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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 80 mushrooms
- 3/4 c. Parmesan cheese
- 1/2 tsp. garlic salt
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 c. butter
- 1/2 c. mushroom stems, chopped
Method
- Line baking sheets with foil.
- Wash and remove the stems from the mushrooms.
- Chop and reserve 1/2 cup of the stems.
- Brush the caps with the butter and place on the trays.
- In a medium bowl, combine the Parmesan, mushroom stems, garlic salt and cream cheese, blending well.
- Fill the caps with the mixture.
- Bake in a 350° oven for 15 minutes.
- May be frozen.
- Bake an additional 15 minutes.
- Makes 80 stuffed mushrooms.
