Recipe: Mushroom Caps Stuffed with Salami or Pepperoni (using cream cheese)

MUSHROOM CAPS STUFFED WITH SALAMI OR PEPPERONI

8 ounces light cream cheese (Neufchatel, 1/3 less fat), softened
2 tablespoons skim milk
1/4 cup finely chopped green onions
1/16 teaspoon garlic powder
2 ounces lean or reduced-fat beef dry salami, finely chopped*
16 ounces small to medium whole button mushrooms (about 30 small mushroom caps OR 18-20 medium mushroom caps)

In a mixing bowl, whip cream cheese, milk, onions and garlic together until well blended and smooth. Stir in salami or pepperoni.

Clean mushrooms and remove stems. Pat mushrooms dry. Place mushrooms on a rimmed baking sheet, cap side up. Fill each mushroom cavity with meat mixture.

Bake in a preheated 325 degree F oven for 12-15 minutes or until mushrooms are hot throughout. Serve warm.

*May also use beef pepperoni.

10 appetizer portions
Source: National Hot Dog and Sausage Council