Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

ITALIAN-STYLE STUFFED MUSHROOMS




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




2 lbs. large mushrooms (about 2-in. ea.)
1/2 cup I Can't Believe It's Not Butter!® Spread
1/3 cup chopped onion
1 Tbsp. chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (about 2-1/2 oz.)
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 Tbsp. red wine vinegar
1/8 tsp. ground black pepper
1/4 tsp. salt


Recipe



Preheat oven to 400°. Remove and chop mushroom stems.

In 12-inch skillet, melt I Can't Believe It's Not Butter!® Spread over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.

On baking sheet, arrange mushroom caps, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.
Makes: 20 mushrooms