Pat's Overstuffed Mushrooms
Yield
6 servingsPrep
20 minCook
0 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mushrooms
medium-sized and fresh |
|
| 8 | ounces |
cream cheese
softened |
|
| 5 | ounces |
ham
deviled, one can |
|
| 2 | tablespoons |
olives
stuffed finely |
*
|
| 1 | tablespoon |
prepared mustard
|
|
| 2 | teaspoons |
onion powder
|
|
| ¼ | teaspoon |
turmeric
ground |
|
| 1 | pinch |
black pepper
ground |
*
|
| 1 | x |
pimentos
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mushrooms
medium-sized and fresh |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 144.5 | ml/g |
ham
deviled, one can |
|
| 3E+1 | ml |
olives
stuffed finely |
*
|
| 15 | ml |
prepared mustard
|
|
| 1E+1 | ml |
onion powder
|
|
| 1.3 | ml |
turmeric
ground |
|
| 1 | pinch |
black pepper
ground |
*
|
| 1 | x |
pimentos
diced |
*
|
Directions
Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside.
In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper.
Spoon or pipe into mushroom caps.
Garnish with pimento.
