Stiff Arm Stuffed Mushrooms

Stiff Arm Stuffed Mushrooms Recipe
loading...
loading...
Recipe Rating:
 3 Ratings
Category: Other Appetizers
Collections: The Great Tailgate!
Serves: 24
Prep Time:
Cook Time:

Ingredients

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)
Pinched by ls288, and 460 more.
x1
Lightly Salted
Wilmington, NC (pop. 106,476)
PCM53
Member Since Jul 2012
 
 
 
 
 
 
Pat's Notes:

Some you are probably wondering about my recipe titles. I am in the process of creating a football cookbook and I use football terms in my recipe names. (Go Panthers)

Comments from the Test Kitchen: Kitchen Crew

A great appetizer! This is a terrific fix-ahead bite for your next soiree.

 

Directions

1
With soft brush (I use a basting brush) or clean soft cloth, gently wipe any dirt from the mushrooms.
2
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 aside
3
In saucepan, over medium heat, melt butter. Brush (basting brush) mushroom caps with butter. Place mushroom caps in a shallow baking pan, cavity side up.
4
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.
5
Cover with plastic-wrap and refrigerate for 24 hours.

Bake at 425 degrees F for 10-15 minutes
Comments

1-12 of 13 comments

Showing OLDEST First
(Switch to Newest First)
dstine
Diane Stine dstine
 
 
 
 
 
 
Oct 5, 2012
What type of mushrooms do you use? My favorite is Portabella.
user Diane Stine dstine
I shared a photo of this recipe. View photo
PCM53
Pat McCracken PCM53
 
 
 
 
 
 
Oct 6, 2012
Ms Diane - I say use whatever you like. I love Portabellas. You want to stick to a medium size; not too big. Some people like sausage in the mushrooms but I am not a fan of sausage. You can leave out the bacon bits but I think they give the mushrooms a little twist of flavor.
user Diane Stine dstine
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I shared a photo of this recipe. View photo
user Bea L. coffeetime
Bea L. [coffeetime] has shared this recipe with discussion groups:
CHATTERBOX
Looking for...
Recipe Hunter
Stick to Your Ribs Man Food
PCM53
Pat McCracken PCM53
 
 
 
 
 
 
Dec 5, 2012
I am very excited that others are enjoying this recipe. Thanks to everyone. Ms. Pat
messinthekitchen
deb baldwin messinthekitchen
 
 
 
 
 
 
 
 
Dec 6, 2012
Congratulations Pat on your blue ribbon!
dstine
Diane Stine dstine
 
 
 
 
 
 
Dec 7, 2012
Congratulations my dear and best friend. I'm definately making these for the Christmas get together at my nephew's.
leadchik
gayle darby leadchik
 
 
 
 
Dec 10, 2012
What the heck is Neufchatel
PCM53
Pat McCracken PCM53
 
 
 
 
 
 
Dec 10, 2012
You will find Neufchatel near/next to the cream cheese. Cream cheese can be used in this recipe but I prefer the Neufchatel because of its fat content. Neufchatel is about 23% milk fat with a slightly higher moisture content than cream cheese. Cream cheese (by law) must contain at least 33% milk fat and not more than 55% moisture. If you did a blind study test on the two there would really not be that much difference in taste. (Neufchatel cheese is a French cheese that dates back to about the 6th century.)

Back to Top

Related Cookbooks:

Download or buy these cookbooks featuring Stiff Arm Stuffed Mushrooms.

 
 

Recipes You May Like:

View More Recipes for Other Appetizers

Gift Membership