This dish makes a great appetizer and everyone loves it.
Ingredients:
24 medium mushrooms, about 1 pound6 tablespoons butter
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1/4 teaspoon kosher salt
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup dry bread crumbs
Remove stems from mushrooms. Chop enough stems to make 1 cup.
Melt 2 tablespoons margarine in a medium saucepan. Brush mushroom cap tops with margarine and put them top side down in a shallow baking pan. Brush undersides of caps with margarine. Heat the remaining margarine in same saucepan. Add the chopped mushroom stems, onion, and garlic, and cook until tender. Stir in cream cheese. Add Parmesan cheese, parsley, salt, and bread crumbs. Mix thoroughly.
Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake at 425 until heated through.
Tip: To make ahead, prepare, but don't bake. Cover and refrigerate up to 24 hours. Then bake as directed.
Tip: To make ahead, prepare, but don't bake. Cover and refrigerate up to 24 hours. Then bake as directed.
