Stiff Arm Stuffed Mushrooms

Pat McCracken


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)

★★★★★ 6 votes
40 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
A great appetizer! This is a terrific fix-ahead bite for your next soiree.


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

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: The Great Tailgate!
Hashtag: #mushroom