Cheese & Garlic Baked Portobellos

1. 1

   Beat Cheez Whiz and cream cheese with electric mixer 1 min.

2. 2

   or until smooth.

3. 3

   Stir in 1/2 cup (125 mL) parsley (or 3 Tbsp.

4. 4

   [45 mL] parsley for trial recipe), jalapenos and garlic until well combined.

5. 5

   Mixture can be refrigerated up to 2 days before using.

6. 6

   Place mushrooms, stem-side down, on parchment paper-lined baking sheets.

7. 7

   Bake in 350 degrees F (180 degrees C) standard oven 15 min.

8. 8

   or until tender.

9. 9

   Cool to room temperature.

10. 10

    For each serving: Fill 1 mushroom cap with 3 Tbsp.

11. 11

    (45 mL) cheese mixture; place on parchment paper-lined baking sheet.

12. 12

    Bake in 350 degrees F (180 degrees C) standard oven 5 to 10 min.

13. 13

    or until heated through.

14. 14

    Sprinkle with 1/2 tsp.

15. 15

    (2 mL) parsley.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.