Creamy Stuffed Mushrooms Recipe
Try this very basic, yet utterly delicious recipe for Creamy Stuffed Mushrooms. The anchovy fillet filling along with the delicious flavoring makes this extra inviting for any palate. This Creamy Stuffed Mushrooms is something you would love to master.
Ingredients
| 1 pound small mushrooms | ||
| 3 or 4 rolled anchovy fillets, drained and mashed or cut fine | ||
| Worcestershire sauce | 2 Teaspoon | |
| Cream cheese | 2 Ounce, softened | |
| Paprika | 1/4 Teaspoon | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Minced parsley | 1 Tablespoon | |
| Additional chopped fresh parsley for garnish | ||
Directions
Remove stems from mushroom caps, wash, trim and chop stems very fine.
Mix stems together with Worcestershire, paprika, lemon juice, parsley and anchovies.
Blend cream cheese and sour cream together and add to first mixture; mix well.
Stuff mushroom caps.
Refrigerate.
NOTE TO COOK: Carry stuffed mushrooms to party in storage container or on serving dish, wrapped with a tent of aluminum foil.
Decorate each with a touch of parsley.
Mix stems together with Worcestershire, paprika, lemon juice, parsley and anchovies.
Blend cream cheese and sour cream together and add to first mixture; mix well.
Stuff mushroom caps.
Refrigerate.
NOTE TO COOK: Carry stuffed mushrooms to party in storage container or on serving dish, wrapped with a tent of aluminum foil.
Decorate each with a touch of parsley.
Chef
