Ingredients

• 24 medium sized mushrooms about 1 lb.
• 6 T. butter or margarine
• 1 small onion, chopped
• 1/4 t. garlic powder
• 3 T. grated Parmesan cheese
• 2 t. dried parsley flakes
• 1 cup Pepperidge Farm Herb Seasoned Stuffing

Directions

1. Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 T. butter in a saucepan. Brush mushroom caps with butter and place top-side down in shallow baking pan. Heat remaining butter in the same saucepan. Add chopped mushroom stems, onion and garlic, cook until tender. Stir in cream cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 T. stuffing mixture into each mushroom cap. Bake at 425 degrees for 10 minutes or until heated through.

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