/4-tsp garlic powder or 2 cloves garlic (i prefer fresh garlic)
1-8
oz pack of cream cheese, softened
3
tbsp grated Parmesan cheese
2
tsp dried parsley OR 1tsp Italian seasoning
1
tsp black pepper
2
tsp crushed red pepper
1
cup herb-seasoned stuffing croutons
Directions
1.
Preheat oven at 425F.
2.
Clean mushrooms and snap off stems (keep them). Chop enough stems to make 1 cup.
3.
Heat 4 tbsp margarine in saucepan. Sautee onions and garlic then add chopped mushroom stems. Cook until tender. Stir in cream cheese. Add Parmesan cheese, parsley/Italian seasoning (add crushed red pepper and black pepper if needed) and croutons. Mix.
4.
**If the mix is too spicy then add more croutons and Parmesan cheese.**
5.
Melt 2 tbsp margarine in saucepan. Brush mushroom caps. (you can use olive oil if preferred)
6.
Put ~1 tbsp of stuffed mushroom mix into each cap.
7.
Heat for about 10-15 minutes or until top looks golden brown. (if you want a crunchy top, you can broil for a bit)
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