Stuffed Mushrooms

1. 1

   Remove stems from mushrooms (save the stems).

2. 2

   Melt butter and add 1/4 teaspoon garlic salt.

3. 3

   Stir to dissolve.

4. 4

   Dip stemmed mushroom caps into butter mixture, taking care to not get butter into the stem reservoir.

5. 5

   Place on a cookie sheet and set aside.

6. 6

   Finely mince mushroom stems and shallots.

7. 7

   Add to a mixing bowl with remaining 1/4 teaspoon garlic salt.

8. 8

   Using a fork, mix with softened cream cheese.

9. 9

   Spoon cream cheese mixture into prepared mushrooms caps.

10. 10

    Broil until tops are golden brown.

11. 11

    Note: can be prepared a day ahead and stored covered in the refrigerator until ready to cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.