Serves: 8
Total Calories: 194
1. Preheat oven to 350° F.
2. Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
3. In a large heavy skillet sauté parsley, onion, and stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients.
4. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered. Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
This Cheese Stuffed Mushrooms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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