Make Stuffed Mushrooms with Stuffing Mix

This recipe is great alone or as a great side dish with a meal. It is simple and easy to prepare, and will complement anyone's busy life style. It is also a great dish to serve at a party or for just having friends over.

Ingredients

  • (2-3) (8oz) Size Containers of Whole Fresh Mushrooms
  • (1) (6oz.) Box of (Stove Top) Chicken Stuffing Mix. Note: (Lower Sodium) Stuffing is optional
  • (2) (14.5oz) Cans of (Sweet Sue) Chicken Broth or brand of choice
  • Other products needed: (1) Stick of Imperial vegetable oil spread (1/3 less fat) is recommended, in place of using margarine, garlic powder is optional
  • See tips below for other optional items.

Steps

  1. Complete the prep: Wash mushrooms and remove stems. Set both items aside in separate dishes. Preheat the oven to 350 degrees. Have on hand and set aside a large cookie sheet, long pan or casserole dish. (See tip below)
  2. Prepare the stuffing mix according to the directions on the box. In this recipe the Imperial spread will be replacing the margarine. Garlic powder can be added to the water, before adding the stuffing mix. It will add extra flavor to the stuffing and help fight against cholesterol.
  3. Remove the stuffing from the heat and allow it to cool down to an appropriate temperature before stuffing the mushrooms.
  4. Place the stems in a small saucepan or pot filled with approximately two cups of water. Start out cooking the stems on (low to medium) heat, until tender, reduce the heat and let simmer.
  5. Line the mushrooms up in rows, in either a pan or casserole dish. Using a teaspoon, begin to fill one mushroom at a time. Make sure that the stuffing is down inside the mushroom. One can do so by using the back of the spoon and pressing. Mushrooms can be filled completely to the top.
  6. Place the stuffed mushrooms in the preheated 350 degree oven and cook (30-35) minutes.
  7. When the stuffed mushrooms are done, pull them from oven and allow them to slightly cool before eating.
  8. Finished.

Tips

  • If using cheese allow a little more room, by not allowing the stuffing to heap over the tops of the mushrooms. This will allow room, so that the cheese will not melt over the sides and make a mess.
  • Worcestershire sauce can be added in with the stems, to give somewhat of a different flavor.
  • Small amounts of sage can be added in with the stuffing, while preparing it, giving it more of a homemade taste.
  • If you're serving the stuffed mushrooms at a party, fresh parsley can be added as a final touch, to act as garnish.
  • Line the cookie sheet or pan with foil for easier clean up. (For future and stickier messes, purchase a silicone baking mat)
  • The mushroom stems will go great with whatever dressing that someone may have left, or they're delicious alone.
  • This dish goes great with recipe: How to Make Cream Spinach
  • Mushrooms need to be tender and stuffing needs to have some moisture left. In other words, not all dried out and stiff.
  • General Preference: Very small pieces of Swiss cheese can be added, as a matter of choice. Do so by placing the cheese on top of the mushrooms, in the remaining (2-3) minutes of cook time, allowing the cheese to melt. The use of grated cheese is another option, such as (Kraft) Mozzarella cheese, use only small amounts.

Warnings

  • If using cheese do not allow the cheese to brown or burn.
  • Do not allow the stuffed mushrooms to overcook.

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  • Make Cheesy Mushrooms
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