Herb Stuffed Mushrooms

1. 1

   Oven Preheated to 425.

2. 2

   Remove stems from mushrooms.

3. 3

   Chop enough stems to make 1 cup.

4. 4

   Melt 2 tablespoons margarine in saucepan.

5. 5

   Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps.

6. 6

   Heat remaining margarine in same saucepan.

7. 7

   Add chopped mushroom stems, onion and garlic and cook until tender.

8. 8

   Stir in cream cheese, combining with fork if necessary.

9. 9

   Add Parmesan cheese, parsley and herb seasoned stuffing.

10. 10

    Mix thoroughly.

11. 11

    Spoon about 1 tablespoon stuffing mixture into each mushroom cap.

12. 12

    Bake until heated through.

13. 13

    Tip: To make ahead, prepare as directed but do not bake.

14. 14

    Cover and refrigerate up to 24 hours.

15. 15

    Bake as directed.

* Per serving · 4 servings · Values may vary.