Provided by Campbell's Kitchen
REMOVE stems from mushrooms. Chop enough stems to make 1 cup.
MELT 2 tbsp. butter in saucepan. Brush mushroom caps with butter and place top-side down in shallow baking pan. Heat remaining butter. Add chopped mushroom stems, onion and garlic powder and cook until tender.
STIR in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 tbsp. stuffing mixture into each mushroom cap.
BAKE at 425°F. for 10 min. or until hot. Makes 24 appetizers.
TIP: To make ahead , prepare as directed, but do not bake. Cover and refrigerate up to 24 hr. Bake as directed.
This recipe has been added to the following public cookbooks:
jim's cookbook,
MyCookbook,
Karen's Ultimate Recipes,
Campbell's Kitchen,
Tazzy's Cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Priyankarnik
01/18/08 06:59 PM |
awesomeits simple to cook and also delicious...... kids enjoy it with cheese dip |
| ★ ★ ★ ★ ★ | Slelucas
12/31/07 04:23 PM |
Very TastyEasy to make, simple ingredients, tastes yummy. I LOVE stuffed mushrooms! |
| ★ ★ ★ ★ ★ | MLutack
11/01/07 01:54 PM |
loved itwe loved it, reminded us of olive gardens stuffed mushrooms we will be making this recipe for many years to come. |
1 - 3 of 3 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta