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Enjoy this recipe from Foolproof Family Favorites .
Submitted by: Mandy Mears from Lexington, SC
8-oz. pkg. cream cheese, softened
1/4 c. grated Parmesan cheese
1/4 c. mayonnaise
1-1/2 T. ranch salad dressing mix
1 T. onion, minced
2 t. dried parsley
6-oz. pkg. chicken-flavored stuffing mix
1-1/2 lbs. whole mushrooms, stems removed and discarded
1/2 c. butter, melted
In a large bowl, mix together cheeses, mayonnaise, dressing mix, onion and parsley until well blended. Spread stuffing out on a plate. Fill mushroom caps with cream cheese mixture, then press the tops into the stuffing so that a generous amount of stuffing crumbs sticks to the cream cheese mixture. Place mushrooms on an aluminum foil-lined baking sheet. Drizzle melted butter over mushrooms. Bake at 375 degrees for about 30 minutes, until hot and bubbly. Cool slightly before serving. Makes 2 dozen. | |
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In a large bowl, mix together cheeses, mayonnaise, dressing mix, onion and parsley until well blended. Spread stuffing out on a plate. Fill mushroom caps with cream cheese mixture, then press the tops into the stuffing so that a generous amount of stuffing crumbs sticks to the cream cheese mixture. Place mushrooms on an aluminum foil-lined baking sheet. Drizzle melted butter over mushrooms. Bake at 375 degrees for about 30 minutes, until hot and bubbly. Cool slightly before serving. Makes 2 dozen. |
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