SPICY CREAM CHEESE & PARMESAN STUFFED MUSHROOMS
Chopped fresh parsley and butter cracker crumbs round out a jalapeno-cream cheese and Parmesan filing in these spicy stuffed mushrooms.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed mushroom flesh and stems. Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.
- Melt margarine in large skillet on medium heat. Add onions and chopped mushrooms; cook and stir 5 min. or until tender. Remove from heat. Stir in next 2 ingredients, and half each of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.
- Bake 25 min. or until heated through. Sprinkle with remaining parsley.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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