Cheese-stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Cheese | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Small fresh mushrooms |
| 8 | oz | Cream cheese, softened |
| 1 | ds | Salt |
| 1 | ds | Worcestershire sauce |
| 1 | ds | Ground nutmeg |
| Freshly ground black pepper | ||
| 1 | c | Grated parmesean cheese |
INSTRUCTIONS
Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen. Appeared in Southern Living: 1981 Annual Recipes. Posted to recipelu-digest Volume 01 Number 459 by Bunny <layla696@ix.netcom.com> on Jan 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 62.4mg
Sodium: 264.5mg
Potassium: 623.1mg
Carbohydrates: 8g
Fiber: 1.8g
Sugar: 5.2g
Protein: 8.6g