ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): REPLY TO BrendaTX

Misc.


FABULOUS STUFFED MUSHROOMS

24 MEDIUM LARGE BUTTON MUSHROOM CAPS (STEMS REMOVED AND SAVED)
11 OZS CREAM CHEESE SOFTENED
4 GREEN ONIONS, FINELY DICED
1 LB. BACON, FRIED CRISP AND CRUMBLED
1/4 C. CRUMBLED MILD BLUE CHEESE
1/4 - 1/2 C. FINELY DICED MUSHROOM STEMS (REMOVE TOUGH/DRY ENDS BEFORE DICING)

CLEAN MUSHROOMS. MIX THE REMAINING INGREDIENTS WELL AND FILL EACH MUSHROOM CAP. BUTTER A BAKING SHEET AND PLACE MUSHROOMS IN A PRE-HEATED 350 DEGREE OVEN FOR ABOUT 15-20 MINUTES, UNTIL BUBBLY ON TOP.

THESE ARE EXCELLENT AND CAN BE SERVED HOT, WARM OR COOL. ABOVE PROPORTIONS CAN BE CHANGED SLIGHTLY WITHOUT ALTERING THE OUTCOME. HOPE YOU ENJOY!



MsgID: 091728
Shared by: KarenOR
In reply to: "Christmassy" Appetizers
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vodka Rustica Home Version (Macaroni Grill)
  • MACARONI GRILL VODKA RUSTICA - HOME VERSION 3 cups penne pasta, pre-cooked 3 tbsp olive oil 1/2 tbsp finely chopped garlic 1 oz prosciutto, chopped 2 boneless, skinless chicken breasts 1/4 cup vodka 3/4 cup prepared m...
  • Custard Corn Pudding
  • CUSTARD CORN PUDDING 3 cups milk 3 tablespoons butter or margarine 5 eggs 2 1/4 teaspoons salt 2 teaspoons sugar 1/4 teaspoon pepper 1 (17 ounce) can whole-kernel corn, well drained hot water (for baking pan) In 1-qu...
  • Capellini with Tomato Pesto
  • CAPELLINI WITH TOMATO PESTO 1/3 cup pine nuts 1 (6 oz) can tomato paste 1/2 cup minced fresh parsley 1/4 cup finely chopped fresh basil (or 2 tsp dried) 1/2 cup olive oil 1/2 cup grated parmesan cheese 2 garlic cloves...
  • Cheese Rounds (make ahead)
  • Cheese Rounds (make ahead) 1 cup shredded cheddar cheese, at room temperature 1/2 cup butter or margarine, softened 1 1/4 cups all-purpose flour 1 tsp minced onion 1/4 tsp salt Combine cheese and butter; beat until lig...
  • Caramel Ice Cream (ice cream maker)
  • CARAMEL ICE CREAM "This ice cream is delicious plain or topped with chocolate sauce." 7 large egg yolks 1/8 teaspoon kosher salt 1 cup sugar 1/4 cup water 2 1/2 cups heavy (whipping) cream, divided use 2 cups milk ...
  • Cranberry and Bread Stuffing
  • CRANBERRY AND BREAD STUFFING 1/2 pound homemade-quality white bread or Italian bread 2 tablespoons vegetable oil 1 cup chopped leeks (about 1 medium leek) 2 ribs celery, chopped 2 shallots, minced 1 1/2 cups fresh cra...
ADVERTISEMENT
  • Robertson's Cafeteria Crab Casserole
  • ROBERTSON'S CAFETERIA CRAB CASSEROLE 2 celery ribs, chopped fine 1 medium bell pepper, chopped fine 1 medium onion, chopped fine Butter or nonstick spray, for sauteing 6 cups evaporated milk 3 cups chicken or shrimp s...
  • Old South Benne Seed Cookies (using sesame seeds)
  • OLD SOUTH BENNE SEED COOKIES 1 stick (1/2 cup) butter, room temperature 1 cup firmly packed brown sugar 1 egg 1 cup self-rising flour 1 tsp vanilla extract 1/3 cup sesame seeds, toasted Preheat oven to 350 degrees F....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): REPLY TO BrendaTX
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!