Recipe: Mushroom Stuffing Balls (appetizers using stuffing mix, freeze ahead)

MUSHROOM STUFFING BALLS

2 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
2 cups chopped fresh mushrooms
1 medium onion, chopped
1/2 cup grated Parmesan cheese
1/2 cup margarine or butter, melted
4 eggs, beaten
2 tbsp. chopped fresh parsley (or 2 tsp. dried parsley flakes)
1/8 tsp. garlic powder (or 1 clove garlic, minced)

Mix lightly stuffing (dry), mushrooms, onion, cheese, margarine, eggs, parsley and garlic powder. Shape into 32 (1-inch) balls and place 2-inches apart on baking sheet.

Bake at 350 degrees F for 15 minutes or until golden.

To make ahead, shape into balls and place on baking sheet. Freeze. When frozen, store in plastic bag up to 1 month. To bake, place frozen balls on baking sheet and bake at 350 degrees F for 20 minutes or until golden.

Makes 32 appetizers
Source: Recipe booklet: Superb Holiday Recipes Cookbook from Campbell's Soups and Select Quality Brands, 1994

More recipes from this booklet: Superb Holiday Recipes Cookbook