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| 6 Lg |
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Mushrooms |
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| 2 Tbs |
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Green onions, chopped |
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| 1/4 tsp |
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Black pepper |
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| 1 tsp |
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Onion powder |
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| 1/4 tsp |
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Garlic powder |
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| 3 oz |
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Cream cheese |
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| 1/4 cup |
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Parmesan cheese, grated |
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| 1 cup |
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Breadcrumbs |
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| 1/4 cup |
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Butter or Margarine, melted |
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| 1 |
Clean mushrooms thoroughly. Remove and finely chop stems. |
| 2 |
In a small bowl mix stems, green onion, pepper, onion powder, garlic, cream cheese, parmesan cheese, 1/4 c. of the bread crumbs and 2 Tbsp of the butter. |
| 3 |
Fill hollow mushrooms caps with mixture. Dip mushrooms in remaining butter and breadcrumbs.
Place mushrooms in a greased baking dish and cook for 10-15 minutes or just until starting to brown. |
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| Servings: 6 |
| Preparation time: 30 minutes |
| Cooking time: 15 minutes |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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