Recipe by PHILADELPHIA Cream Cheese
"From Real Women of Philadelphia 2010 Finalist Annette Gladys: Buttery, crispy breadcrumbs atop cream cheesy-stuffed mushrooms are an appetizer any guest would enjoy!"
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3 (8 ounce) packages
2 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
Italian dressing mix
chopped fresh parsley
grated Parmesan cheese
ground red pepper (cayenne)
1 (6 ounce) package
These are so delicious! Yummy
These were great and easy. When you first mix up the cream cheese filling it tastes a little spicy, but once you stuff and top the mushroom it isn't at all. I ended up making these twice in two days they were so good.
Truly delicious! I followed as listed and had enough to use 4 (8oz.) packages of white mushrooms. A keeper and WILL DEFINITELY make again!
These are really yummy!
These are the changes I made.
Did not use the ground red pepper
Added freezed dried tomatoes, chopped
Used Pancko breadcrumbs instead of the stuffing mix.
I made this appetizer for a super bowl party and it was absolutely wonderful!!! I highly recommend it and will use it again :-)
I went ahead and bought 4 (8 oz) pkg of Mushrooms and still had enough of the cream cheese mixture left.
These were easy and very good. I only made half a recipe. 1/4 of the total recipe filled 8 oz of mushrooms. I then froze the cream cheese mix that was remaining. Two days later I used the rest in some more mushrooms. This was a great amount for 3 adults at each of the two times I served them. I also want to just mix the melted margarine with the stuffing next time before dipping the stuffed mushroom into it.
Addicting and yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
RWOP Finalist: PHILLY Stuffed Mushrooms
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 216
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