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Creamy Stuffed Mushrooms
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Creamy Stuffed Mushrooms

42 Min(s)
30 Min(s) Prep
12 Min(s) Cook
What You Need
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2 servings
Original recipe yields 2 servings
1-1/2 lb. mushrooms, cleaned
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp. dried oregano leaves
2 Tbsp. margarine
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. salt
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Let's Make It
1
Remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
2
Cook and stir stems, pepper, onion and oregano in margarine in medium skillet on medium heat until tender. Stir in sour cream, Parmesan cheese and salt. Spoon into mushroom caps. Place in 15x10x1-inch baking pan.
3
Bake at 350°F for 10 to 12 minutes or until thoroughly heated.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2-1/2 dozen
* 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.
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