Potluck Stuffed Mushrooms Recipe

A family favorite recipe is my sister-in-law's stuffed mushrooms with cream cheese and stuffing. Delicious! After unsuccessfully trying to get her recipe from her, I decided to adapt a Pepperidge Farm recipe to try to find the correct flavor to match. Here is my adaptation for you to use at your next potluck with your social group. Enjoy!

Potluck Stuffed Mushrooms

Prep: 30 minutes
Bake: 10 minutes
Serves: 24


24 medium mushrooms
6 tbsp. butter or Margarine
1 small onion, chopped (about 1/4 cup)
1/2 tsp. garlic powder or cloves garlic, minced
1 pkg. (3 ounces) cream cheese, softened
3 tbsp. grated Parmesan cheese
1 cup Stuffing Mix


Heat the oven to 425°F.  Remove the stems from the mushrooms. Chop enough stems to make 1 cup.

Heat 2 tablespoons butter in a 2-quart saucepan over medium heat until it's melted.  Brush the mushroom caps with the butter and place, top-side down, into a 3-quart shallow baking pan.

Heat the remaining butter in the saucepan until it's melted.  Stir in the chopped mushroom stems, onion and garlic powder and cook until the mushrooms are tender.  Stir in the cream cheese and Parmesan cheese.  Add the stuffing and mix lightly.  Spoon about 1 tablespoon stuffing mixture into each mushroom cap.

Bake for 10 minutes or until the filling is hot.

Tip:  To make ahead, prepare as directed above, but do not bake. Cover and refrigerate for up to 24 hours.   Bake as directed above.

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Recipe & Picture Used from pepperidgefarm.com/RecipeDetail.aspx?recipeID=24090

1 comment:

  1. We LOVE stuffed mushrooms!! I've never used cream cheese, but looks like I will have to give it a try :-)


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