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Italian-Style Stuffed Mushrooms
Makes about 20 mushrooms
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Ingredients
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2
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pounds large mushrooms (about 2 inches each)
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1/2
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cup (1 stick) I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1/3
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cup chopped onion
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1
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tablespoon chopped garlic
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1
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cup Italian seasoned dry bread crumbs
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2/3
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cup shredded mozzarella cheese (about 2-1/2 ounces)
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1/4
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cup grated Parmesan cheese
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2
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tablespoons chopped fresh parsley
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1
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tablespoon red wine vinegar
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1/8
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teaspoon ground black pepper
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1/4
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teaspoon salt
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Preheat oven to 400°F.
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Remove and chop mushroom stems.
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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.
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Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
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Sprinkle mushroom caps with salt. On baking sheet, arrange mushroom caps; evenly spoon mushroom mixture into mushroom caps.
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Bake 25 minutes or until mushrooms are tender and golden.
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© Unilever
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Click here for printable version