Cream Cheese Stuffed Mushrooms

I’m going to be honest. I don’t like mushrooms… I never have and don’t think I ever will. I bought a large package of mushrooms at the produce market to use in a recipe, and still had half a package left. I didn’t want them to go bad, so I started thinking about what I could do with them… and then I remember that Jon loved the cream cheese stuffed mushrooms that are served at Houlihans! So that’s when I decided to create my own version of them! I never once tasted them and solely relied on his comments! He loved them but he thought I needed to add something else and cook them a little longer. So a few days later I still had some mushrooms leftover and decided to try it again for his family. I added the Parmesan seasoning blend and cooked them a little longer and Jon and his family all loved them! I think this appetizer is a success and I can’t wait to make these for future dinner parties!

Print Recipe

Cream Cheese Stuffed Mushrooms

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 8 large mushrooms for stuffing
• 1/2 cup of whipped cream cheese
• 1 tbsp Parmesan Seasoning Blend
• 1/2 cup of Italian Style Bread Crumbs
• 1 tbsp of liquid egg white
• 1/4 cup of skim or rice milk 

Directions:

1. Preheat the oven to 400 degrees
2. Wash and de-stem mushrooms. Dry very well.
3. In a medium-sized container combine milk and egg white. In another container add bread crumbs. Make sure each container has a lid so you can shake them.
4. In a small bowl combine cream cheese and Parmesan seasoning blend. Mix well.
5. Stuff each mushroom with the cream cheese filling just until it's even with the mushroom.
6. Place 2-3 mushrooms at a time into the milk mixture, secure lid, and shake. Then do the same in the bread crumb mixture. Place cream cheese side up on a baking sheet.
7. Bake for 20 minutes or until mushrooms are golden brown!

 

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