Cream Cheese-Stuffed Mushrooms

Name: Cream Cheese-Stuffed Mushrooms
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 appetizers.
Ingredients: 16 large fresh mushrooms; 1 package (8 ounces) cream cheese, softened; 1 cup grated Parmesan cheese, divided; 1 tablespoon minced fresh parsley; 2 teaspoons minced fresh rosemary; 2 teaspoons minced fresh thyme; 1 teaspoon Worcestershire sauce; Pinch ground nutmeg; 1/8 teaspoon pepper

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 16 appetizers.

You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia

Ingredients

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Directions

1. Remove stems from mushrooms and set caps aside (discard stems or save for another use).
2. In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.
3. Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts

Nutrition Facts: 1 stuffed mushroom equals 77 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 123 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

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