Herb Stuffed Mushrooms – a delicious recipe with mushrooms, margarine, onion, garlic, cream cheese, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Oven Preheated to 425.
2
Remove stems from mushrooms.
3
Chop enough stems to make 1 cup.
4
Melt 2 tablespoons margarine in saucepan.
5
Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps.
6
Heat remaining margarine in same saucepan.
7
Add chopped mushroom stems, onion and garlic and cook until tender.
8
Stir in cream cheese, combining with fork if necessary.
9
Add Parmesan cheese, parsley and herb seasoned stuffing.
10
Mix thoroughly.
11
Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
12
Bake until heated through.
13
Tip: To make ahead, prepare as directed but do not bake.
14
Cover and refrigerate up to 24 hours.
15
Bake as directed.
247
kcal
Calories
12
g
Fat
17
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 24 medium mushrooms, about 1 pound, 6 tablespoons reduced fat margarine, 1 small onion, chopped, ¼ teaspoon garlic powder, and more.
Yes, Herb Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
