Directions:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
- Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.43 Kcal (190 kJ) | ||
| Calories from fat | 30.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 5% | |
|---|---|---|---|
| Cholesterol | 1.19mg | 0% | |
| Sodium | 38.67mg | 2% | |
| Potassium | 67.98mg | 1% | |
| Total Carbs | 2.87g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 124.54 Kcal (521 kJ) | ||
| Calories from fat | 82.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 5% | |
|---|---|---|---|
| Cholesterol | 3.26mg | 0% | |
| Sodium | 106.01mg | 2% | |
| Potassium | 186.34mg | 1% | |
| Total Carbs | 7.88g | 1% | |
| Sugars | 1.53g | 2% | |
| Dietary Fiber | 0.96g | 1% | |
| Protein | 3.32g | 2% | |
| Vitamin C | 2.7mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 1% | |
| Calcium | 28.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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