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Mushrooms, Stuffed Two Cheese (D)
Source: Southern Living: 1981 Annual Recipes
Yield: 48 stuffed mushrooms

1-1/2 pounds small fresh mushrooms
8 ounces cream cheese, softened
1 dashes salt
1 dash Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
1 cup grated Parmesan cheese

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet.

Combine remaining ingredients except 2 tbsp. Parmesan cheese.

Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese.

Bake mushrooms at 350°F for 20 minutes.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A