stiff arm stuffed mushrooms

★★★★★ 6 Reviews
PCM53 avatar
By Pat McCracken
from Wilmington, NC

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)

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 24
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For stiff arm stuffed mushrooms

  • 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 Parmesan cheese
  • 2 tsp
    dried parsley flakes (or 2 tablespoons fresh)

How To Make stiff arm stuffed mushrooms

  • 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
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