A Vintage Farmwife: Stuffed Please
|These are raspberries we picked in Montana. They have nothing to do with the subject of the post, but I found this pic and it brought back wonderful summer memories!|
Thought I would share one of my most favorite recipes ever.
Well, since someone brought these to my house last year, and I fell in love with them just a little.
Thanks to Dolores. She used to cut my hair and we both cried when she laid down her scissors a few years ago and we had to say good-bye. I loved our monthly visits, and I really missed her.
Now, she is back in my life as a coworker in our ministry, The Push. I am grateful!
She brought these yummy, yummy, yummy mushrooms to our Christmas party last year. I have served them as appetizers, at brunches, and for dinners. They were a hit every time.
I bet your friends and family will find them tasty, too.
Cheesy Herb Stuffed Mushrooms
2-8 oz. cream cheese, softened
1 pkg. Hidden Valley Ranch Dressing Mix
1/4 c. mayo
2 T. minced onion
1 T. parsley
1/4 c. Parmesan cheese
1 1/2 lbs. fresh mushrooms (6 pkgs. makes a large cookie sheet and uses most of filling)
1 stick butter, melted
1 c. herb seasoned stuffing mix
Preheat oven to 350. Wash mushrooms and remove stems. Blend first 6 ingredients with mixer. Fill caps. Dip in stuffing mix. Drizzle with melted butter. Bake 15-20 minutes uncovered.
Labels: farm kitchen, recipe, stuffed mushrooms