Stuffed Mushroom Caps the Editors of Publications International, Ltd.
Stuffed Mushroom Caps
Makes about 26 stuffed mushrooms
|2||packages (8 ounces each) fresh mushrooms|
|2/3||cup finely chopped cooked chicken|
|1/4||cup grated Parmesan cheese|
|1||tablespoon chopped fresh basil|
|2||teaspoons lemon juice|
|1/8||teaspoon onion powder|
|Pinch garlic powder|
|1||small package (3 ounces) cream cheese, softened|
- Preheat oven to 350°F. Clean mushrooms; remove stems and finely chop. Arrange mushroom caps, smooth side down, on greased baking sheet.
- Melt butter in medium skillet over medium-high heat; cook mushroom stems 5 minutes. Add chicken, Parmesan cheese, basil, lemon juice, onion powder, salt, pepper and garlic powder to skillet. Cook and stir 5 minutes. Remove from heat; stir in cream cheese.
- Spoon mixture into hollow of each mushroom cap. Bake 10 to 15 minutes until heated through. Sprinkle with paprika.
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