Stuffed Baked Mushrooms

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  • Bake: 5 mins 425°F

Stuffed Baked Mushrooms

Directions

  1. 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

Mushroom Fillings:

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.

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