I have a relative that brings stuffed mushrooms to every family gathering or holiday meal but no one ever says a negative word about it. They just rush into the kitchen to grab one as fast as they can because they know that those mushrooms will be gone lickety-split. And they know that they’re good. Really good. Packed with a creamy, cheesy garlic-herb filling, these Cream Cheese Stuffed Mushrooms are the perfect appetizer. Bite-sized but hearty, they’re rich but not quite rich or hearty enough to ruin your meal. (Unless you can’t resist the temptation to make a meal solely out of them, that is.)
The good news is you don’t have to wait for a holiday gathering or a beloved relative to make these, they’re easy to do on your own. You just start by removing the stems from a pound of small mushrooms. (Baby bella or cremini work well.)
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