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Campbell's® Savory Stuffed Mushrooms
To prepare ahead, make up these tasty mushroom appetizers, cover with plastic wrap and refrigerate. When your guests arrive, just pop into the oven to heat.
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Serves: 24 appetizers
Prep Time: 25 minutes
Cook Time: 15 minutes
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24 medium mushrooms, (about 1 lb.)
6 tbsp. butter or margarine
1 small onion, chopped
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 pkg. (3 oz.) cream cheese, softened
3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 2 tsp. dried dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing

REMOVE stems from mushrooms. Chop enough stems to make 1 cup.

MELT 2 tbsp. butter in saucepan. Brush mushroom caps with butter and place top-side down in shallow baking pan. Heat remaining butter in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender.

STIR in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 tbsp. stuffing mixture into each mushroom cap.

BAKE at 425°F. for 10 min. or until heated through. Makes 24 appetizers.

To make ahead, prepare as directed, but do not bake. Cover and refrigerate up to 24 hr. Bake as directed.

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