Stuffed Baked Mushrooms
- Place mushroom caps, stemmed side down, in a shallow baking pan. Lightly coat mushrooms with cooking spray. Bake about 5 minutes or until just tender and heated through. Drain, stemmed sides down, on paper towels. Fill as desired. Serve immediately.
From the Test Kitchen
Ham: Chopped cooked ham, cooked sweet potato, finely chopped green sweet pepper, and minced fresh garlic.
Roast Beef: Thinly sliced roast bear, crumbled blue cheese, and steamed asparagus tips.
Bacon-Apple: Thinly sliced apple, shredded smoked cheddar cheese, and crumbled crisp-cooked bacon.
Egg Salad: Chopped hard-cooked eggs, cherry tomato wedges, and shredded spinach.
Chile Cream Cheese: Softened cream cheese, raspberry preserves, and sliced fresh jalapeno chile peppers.
Shrimp: Boursin cheese spread, mayonnaise, cooked medium shrimp, and fresh thyme leaves.
Hummus: Prepared hummus, slivered oil-packed dried tomatoes, and slivered or sliced green and black olives.
Sausage: Cooked bulk Italian sausage, pizza sauce, shredded mozzarella cheese, and fresh parsley leaves.
Smoked Turkey: Shredded smoked turkey, cranberry relish, and fresh sage leaves.
Wasabi Chicken: Shredded cooked chicken, shredded carrot, sliced green onions, minced fresh ginger, and prepared wasabi paste.