Herb Cheese Stuffed Mushrooms
Herb Cheese Stuffed Mushrooms is an moderately easy dinner. Made with 1 medium carrot, shredded (about 1/2 c.), 1/3 c. water, 1 c. pepperidge farm herb seasoned stuffing, 1 (6.5 oz.) container garlic and herb spreadable cheese and 32 large mushrooms, stems removed (about 1 1/2-inches in diameter), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In 1-quart saucepan, combine carrot and water.
Heat to boiling; remove from heat.
Add stuffing; toss to moisten.
Cool slightly.
Stir in cheese.
Brush each mushroom with margarine.
On 15 x 10-inch jelly roll pan, arrange mushrooms.
Spoon rounded mixture into each mushroom cap.
Bake at 375Β° for 15 minutes or until hot.
Makes 32 appetizers.
π· Perfect Pairings
Complete your meal with these
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