Stiff Arm Stuffed Mushrooms
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- medium fresh mushrooms (about 1 pound)
- 2 Tbsp
- butter, unsalted
- 4 Tbsp
- olive oil, extra virgin
- 1/4 c
- chopped sweet onion (1 small)
- 1 clove
- garlic, minced
- 1 c
- herb seasoning stuffing
- 3 oz
- less fat neufchatel, softened
- 3 Tbsp
- real bacon bits
- 3 Tbsp
- grated parmesian cheese
- 2 tsp
- dried parsley flakes (or 2 tablespoons fresh)
1With soft brush (I use a basting brush) or clean soft cloth, gently wipe any dirt from the mushrooms.
2Remove stems and cut a thin slice from top of each mushroom cap so mushrooms are level. Chop stems and thin slices to make 1 cup. Set aside
3In saucepan, over medium heat, melt butter. Brush (basting brush) mushroom caps with butter. Place mushroom caps in a shallow baking pan, cavity side up.
4Heat olive oil over medium heat (use same saucepan used for butter), add chopped mushroom stems/slices, onion, garlic, and cook until tender. Remove from heat. Add herb stuffing, Neuchatel, bacon bits, parmesan, and parsley. Mix lightly but thoroughly. Spoon about 1 Tablespoon of mixture into each mushroom cap.
5Cover with plastic-wrap and refrigerate for 24 hours.
Bake at 425 degrees F for 10-15 minutes