Savory Stuffed Mushrooms

Campbell's Savory Stuffed Mushrooms Recipe

Tender mushroom caps are stuffed with a garlic-and-parsley seasoned cream cheese and savory crumbs for tempting appetizers hot from the oven.

At a glance

Prep

30 min.

Total

40 min.

Serves

24

Bake: 10 min.

Made With

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

24 medium mushrooms
6 tablespoons butter or margarine
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing

How to Make It

  • 1

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

  • 2

    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.

  • 3

    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, Parmesan cheese and parsley.  Add the stuffing and mix lightly.  Spoon about 1 tablespoon stuffing mixture into each mushroom cap.

  • 4

    Bake for 10 minutes or until the filling is hot.

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Recipe Nutritional Information

Made With

Pepperidge Farm Herb Stuffing

calories

55

totalfat

4g

saturatedfat

3g

cholesterol

12mg

sodium

78mg

totalcarbohydrate

3g

dietaryfiber

0g

protein

1g

vitamina

3%DV

vitaminc

1%DV

calcium

2%DV

iron

1%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#24090

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