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Use mushrooms with caps that are 1-1/4 inches to 1-1/2 inches in diameter.
Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. Bake, uncovered, n 400°F oven 20 min. or until heated through.
When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom flesh from each mushroom cap after removing the stem. Then, use the melon baller to easily scoop the filling mixture into the mushrooms.
These savory low-sodium appetizers make a great addition to any party menu.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
MADE THIS SEVERAL TIMES AND COMES OUT GREAT
I USE LARGE MUSHROOMS TO FILL, MAKES A GREAT SNACK , GREAT FOR 1 PERSON OR TWO
This is one of the best things I have ever put in my mouth ! I have made this several times and they are all eaten. I love that I always have all the ingredients on hand.