Having made this recipe so many times, I have forgotten who Laurel actually is. What I haven’t forgotten is that is one the most requested recipes. I can’t believe I haven’t posted it.
I have tried several different variations of stuffed mushrooms, but this one is tried and true. These are often made the day before and covered with foil until ready to bake.
25 mushrooms, whole
1/4 cup of butter, melted
1/2 cup Parmesan cheese
1/4 cup mushrooms stems, finely chopped
1/4 t. garlic salt
4 oz of cream cheese, softened
Line baking tray with foil. Wash and remove the caps from the mushrooms. Brush the tops with butter and place on the baking sheet.
In a medium bowl, combine the Parmesan cheese, mushrooms stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes.
I have always been told that these could be frozen prior to baking. If you opt for this, you will bake for 20-25 minutes.
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