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!

Hello, girls!

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.

Enjoy!