Photo source: Kraft
Stuffed mushrooms is one of my favorite appetizers to serve at parties. I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.
This recipe is quick and easy, with lots of room for variations. Isn't everything better with cream cheese?
Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese . . . This recipe has been in my recipe collection for as long as I can remember and probably came from a magazine.
Ingredients
- 12 large fresh mushrooms (1 lb.)
- 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
- 1 clove garlic, minced
- 4 slices Oscar Mayer® Bacon, cooked, crumbled
- 1/2 cup KRAFT® Shredded Sharp Cheddar Cheese
- 1 tablespoon chopped fresh parsley
Directions
HEAT oven to 350°F.
REMOVE stems from mushrooms; discard or reserve for another use.
MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
BAKE 18 to 20 min. or until heated through. Yield: 12 servings.
