STUFFED MUSHROOM CAPS |
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Tasty variation to this favorite finger food. Makes 25-30 |
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| 25-30 | Fresh Mushrooms | 25-30 | |
| 8 oz | Cream cheese | 250 g | |
| 2 | Garlic cloves, crushed | 2 | |
| few dashes | Worcestershire sauce | few dashes | |
| 2/3 cup | Parmesan cheese | 150 mL | |
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Gently remove stems from mushrooms, reserve for another purpose. Mix together cream cheese, garlic, Worcestershire sauce and parmesan cheese. Fill mushrooms and bake at 350°F[180°C] for 15-20 minutes or until golden brown. |
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