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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
24 large mushrooms |
1 cup seasoned bread crumbs |
3 tablespoons cream cheese |
1/2-1 cup milk |
grated parmesan cheese |
Directions:
1. Wash mushrooms and remove stems; chop stems.
2. Mix the bread crumbs, cream cheese, and enough milk to just moisten the mixture.
3. Stirring constantly, place over medium low heat on the stove until cheese has melted.
4. If needed, add more milk (you don't want it too wet nor too dry).
5. Stuff mixture into mushroom caps- sprinkle with Parmesan cheese.
6. Place mushrooms on foil lined pan and cook at 300° until browned, approximately 10 minutes.
7. If you wish, you may add two crumbled strips of bacon to the mixture before you stuff it into the mushrooms.
8. Serve hot.
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