Herb-Stuffed Mushrooms

Stuffed mushrooms may look decadent but they are low-cal and a good healthy start to the new year.

Stuffed mushrooms are prepared by stuffing mushroom caps with vegetables and/or cheese, crab or meat. At large functions I’ve seen appetizers of mushrooms with three different stuffings. I’ve even seen venison stuffed mushrooms at a wedding reception and my wife, being an omnivore, told me they were wonderful. 

This is a basic vegetarian and flavorful recipe for mushrooms stuffed with onion, garlic, cheese and herb-seasoned croutons. Best of all, it can be made up to 24 hours ahead of time by preparing as directed, covering and putting into the refrigerator unbaked. When ready to bake just add another minute or two to the baking time and serve fresh from the oven. 

Ingredients: 

24 medium mushrooms (about 1 pound) 

6 tablespoons Earth Balance margarine 

1 small onion (chopped) 

2 cloves garlic (minced) 

1 3-ounce package cream cheese (softened) 

3 tablespoons grated Parmesan 

2 tablespoons fresh parsley (chopped) 

1 cup herb-seasoned stuffing croutons (crushed) 

Directions: 

Preheat oven to 425 degrees. 

Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan and parsley. Using a rolling pin, crush the herb-seasoned croutons and stir into the onion/cheese/garlic mixture. 

Spoon one tablespoon stuffing mixture into each mushroom cap. Bake until heated through – about 8 or 9 minutes.