Cheese-Stuffed Mushrooms
Yield
4 dozenPrep
10 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mushrooms
small, fresh |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mushrooms
small, fresh |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Rinse mushrooms, and pat dry.
Remove stems. Place caps on greased baking sheet.
Combine remaining ingredients except 2 tablespoons parmesean cheese.
Mix well.
Spoon mixture into mushroom caps, sprinkle each with reserved cheese.
Bake mushrooms at 350℉ (180℃). for 20 minutes.
