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Stuffed mushrooms, delicious for parties or any time

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Stuffed mushrooms are delicious party appetizers but also are fantastic served as a special side dish or entree. In these recipes choose large white button mushrooms, and use any left over stems in other recipes. Here are a few variations, enjoy!

Artichoke stuffed mushrooms

1 package (3 ounces) softened

1/4 cup mayonnaise

1 jar (6-1/2 ounces) marinated artichoke hearts, drained, finely chopped

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped onion

20 to 25 large fresh mushrooms, stems removed

1/4 cup Italian seasoned bread crumbs

2 teaspoons olive oil

  • In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.
  • Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.
  • Grill, covered, over medium heat for 8-10 minutes or until mushrooms are tender.

Apple stuffed mushrooms

18 large mushrooms

3 tablespoons finely chopped celery

1 tablespoon butter

1/2 cup finely chopped apple

2 tablespoons dry bread crumbs

2 tablespoons finely chopped walnuts

1 tablespoon crumbled blue cheese

1 tablespoon minced fresh parsley

2 teaspoons lemon juice

  • Remove stems from mushrooms; set caps aside.
  • Chop stems, reserving 1/3 cup
  • In a skillet, saute chopped mushrooms and celery in butter.
  • In a bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice.
  • Place mushroom caps on a greased baking sheet; stuff with apple mixture.
  • Bake at 375° for 15-20 minutes or until mushrooms are tender.
  • Serve warm.

Bacon pecan mushrooms

4 tablespoons butter, divided

2 tablespoons canola oil

12 large fresh mushrooms, stems removed

1/4 teaspoon salt

2 tablespoons finely chopped onion

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 tablespoons chopped pecans

2 tablespoons beef broth

2 tablespoons sour cream

2 tablespoons minced fresh chives

  • Preheat broiler.
  • In a large skillet, heat 2 tablespoons butter and oil over medium heat.
  • Add mushroom caps; cook 2 minutes on each side.
  • Sprinkle with salt.
  • Remove with tongs; drain on paper towels, stem side down.
  • In same pan, heat remaining butter over medium-high heat.
  • Add onion; cook and stir until tender.
  • Remove from heat; stir in remaining ingredients.
  • Spoon into mushroom caps.
  • Place on a broiler pan.
  • Broil 5 in. from heat 2-3 minutes or until filling is browned.
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