STUFFED MUSHROOM CAPS
Steps:
- Clean mushrooms and gently remove stems from mushroom. Chop stems and saute in pan with 1 tsbp olive oil until tendar, place in med. size bowl. Place mushroom caps in pan with 2 Tbsp olive oil and saute on each side for approx 5 min. Remove from pan and drain on paper towel lined plate for 5 min. Meanwhile, soften cream cheese in microwave for 1-2 min, add to bowl with stems. Drain carbmeat and add to creamcheese and stems. Add in garlic, salt and pepper. Spoon in 1-2 Tbsp of mixture into each mushroom cap and sprinkle with parlsey and paprika. Place in fridge until ready to serve. Preheat oven to 350 degrees and bake 15-20 min. Serve hot.
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