Mushroom Party Puffs
"If you like mushrooms," assures Patricia Kile from Elizabethtown, Pennsylvania, "you'll love this appetizer! As soon as I tasted it for the first time at a friend's house, I had to get the recipe." Not on the rich side—but full cheese and seasonings—the puffs are satisfying by themselves or as accompaniments to other dishes.
Total TimePrep/Total Time: 25 min.
- 36 medium fresh mushrooms
- 3 tablespoons butter or margarine
- 1 cup mayonnaise
- 1 cup finely shredded Swiss cheese
- 1/4 cup Dijon mustard
- 1/4 cup minced fresh parsley
- 1/2 teaspoon onion powder
- 2 large egg whites
- Remove and discard mushroom stems. In a skillet, saute mushroom caps in butter. In a bowl, combine mayonnaise, cheese, mustard, parsley and onion powder. Beat egg whites until stiff; fold into mayonnaise mixture. Spoon into mushroom caps. Place in an ungreased 15x10x1-in. baking pan. Bake at 450° for 8-10 minutes or until golden brown.
Editor's NoteReduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts2 each: 172 calories, 16g fat (4g saturated fat), 18mg cholesterol, 232mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.
Originally published as Mushroom Party Puffs in Crafting Traditions July/August 1999
Feb 25, 2010
These are wonderful. They are very easy to prepare. I have made them for several years and always get rave reviews! They are great as an appetizer or a wonderful side dish.