Stiff Arm Stuffed Mushrooms
|Collections:||The Great Tailgate!|
|24||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)|
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DirectionsWith soft brush (I use a basting brush) or clean soft cloth, gently wipe any dirt from the mushrooms.Remove 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 asideIn saucepan, over medium heat, melt butter. Brush (basting brush) mushroom caps with butter. Place mushroom caps in a shallow baking pan, cavity side up.Heat 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.Cover with plastic-wrap and refrigerate for 24 hours.
Bake at 425 degrees F for 10-15 minutes