RECIPE FROM "SANDY'S
Savory Stuffed Mushrooms
11 ounces mushrooms
1/4 cup unsalted butter
3/4 small onion, chopped
1/8 tsp. garlic powder, or 1-1/4 cloves garlic, minced
2 ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
1 tablespoon plus 1 teaspoon fresh parsley, chopped, or 1-1/4 tsp. parsley flakes
2/3 cup seasoned stuffing mix
Preheat oven to 425 degrees.
Remove stems from mushrooms. Chop enough to make 2/3 cup stems and set aside.
Melt 1 tablespoon plus 1 teaspoon of butter in a saucepan over medium heat. Brush mushroom caps with butter and place top side down in a shallow baking pan. Melt remaining butter in same pan. Add chopped mushroom stems, onion and garlic powder and cook 4-5 minutes, or until tender.
Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly.
Spoon about 1 tablespooon of stuffing mixture into each mushroom cap.
Bake 10 minutes, or until mushrooms are heated through.