Parmesan Mushroom Caps Recipe
Ingredients
| Mushrooms | 20 Large | |
| 1/2 of an 8-ounce package | ||
| Neufchatel cheese, softened | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Dash garlic powder | ||
| Dash bottled hot pepper sauce | ||
| 1/4 cup finely shredded carrot | ||
| Green onion | 1/4 Cup (16 tbs), finley chopped | |
| 3 tablespoons grated | ||
| Parmesan cheese | ||
Directions
Remove stems from mushrooms (save for another use).
Simmer mushroom caps in a small amount of water for 2 minutes.
Drain, then invert caps on paper towels.
Cool.
In a small mixing bowl stir together Neufchatel cheese, Worcestershire sauce, garlic powder, and hot pepper sauce.
Stir in carrot, onion, and Parmesan.
Spoon into mushroom caps, then place in a shallow baking dish.
Bake in a 350° oven about 15 minutes or till heated through.
Simmer mushroom caps in a small amount of water for 2 minutes.
Drain, then invert caps on paper towels.
Cool.
In a small mixing bowl stir together Neufchatel cheese, Worcestershire sauce, garlic powder, and hot pepper sauce.
Stir in carrot, onion, and Parmesan.
Spoon into mushroom caps, then place in a shallow baking dish.
Bake in a 350° oven about 15 minutes or till heated through.
Chef
