Mushrooms stuffed with cream cheese and stuffing – the perfect appetizer for parties or special occasions!
By Erica Kastner of Buttered Side Up.
- 1 pound Baby Bella Mushrooms
- Salt to taste
- 1 cup Prepared stuffing
- ⅓ cups Roasted and Finely Chopped Pecans
- ⅓ cups Finely chopped dried cranberries
- 2 ounces, weight Cream cheese
Preheat the oven to 375°F.
Wash the mushrooms and remove the stems. Discard or save stems for another use. Arrange the stemmed mushrooms on a baking sheet, stem side up. Sprinkle with salt to taste.
In a small bowl, mix the stuffing, pecans and cranberries well.
Using a knife, spread a little cream cheese inside each mushroom. Using a small spoon, mount the mushrooms with the stuffing mixture. You can press down on the padding to make it tuck in more and stay in place.
Bake in preheated oven for 25-30 minutes or until mushrooms are tender and topping is golden brown on top. Leave to cool for a few minutes and serve hot.