My Alfredo Stuffed Mushrooms were a hit at the book club party – everyone wanted the recipe! Last December, I attended my book club monthly gathering, which was held at a fellow book club member’s home. Everyone was to bring a delicious appetizer for 6 attendees.
The first thing I thought about was my popular dish of Alfredo Stuffed Mushrooms! I had my mushrooms and low-fat cream cheese in my refrigerator, which made it even easier. The cooking and baking time took me only 30 minutes.
Table of Contents:
1 1/2 pounds white mushrooms
1/2 cup Alfredo Extraordinaire
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8 ounces cream cheese, low-fat, softened
1 tablespoon Roasted Garlic Grapeseed Oil
Parmesan cheese, shredded, as garnish
Preheat oven to 400°F.
Remove stems from mushrooms and wash thoroughly.
Pat the mushrooms dry and arrange on two foil-lined baking sheets.
In a bowl, mix the Alfredo Extraordinaire, softened cream cheese, and Grape Seed Oil until well blended.
Stuff mushrooms with the cream cheese mixture, about one teaspoon for each cap.
Bake for 15-20 minutes or until mushrooms are knife tender.
Remove from the oven and sprinkle with shredded Parmesan cheese.