Description
Mushrooms stuffed with cream cheese and stuffing—the perfect holiday or special occasion appetizer!
From Erica Kastner of Buttered Side Up.
Ingredients
- 1 pound Baby Bella Mushrooms
- Salt To Taste
- 1 cup Prepared Stuffing
- ⅓ cups Toasted And Finely Chopped Pecans
- ⅓ cups Finely Chopped Dried Cranberries
- 2 ounces, weight Cream Cheese
Preparation
Preheat oven to 375°F.
Wash mushrooms and remove the stems. Discard or save the stems for another purpose. Arrange the stemmed mushrooms on a baking sheet, stem side flipped up. Sprinkle with salt to taste.
In a small bowl, mix the stuffing, pecans, and cranberries well.
Using a knife, spread a bit of the cream cheese inside of each mushroom. Using a small spoon, mound the mushrooms with the stuffing mixture. You can press down on the filling to fit more in and make it stay put.
Bake in preheated oven for 25–30 minutes, or until the mushrooms are tender and the filling is browned on top. Allow to cool for a few minutes and serve warm.
