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Blue Cheese Stuffed Mushrooms

July 7, 2016



INGREDIENTS
  • 1/2 cup Marzetti® Chunky Blue Cheese Dressing
  • 12 medium Regular or Portobella mushrooms, stems removed
  • 2 tbsp Olive oil
  • 1/2 cup Onion, chopped
  • 1 small Garlic clove, minced
  • 1/4 cup Ham, finely diced
  • 2 tbsp Parsley, chopped
  • 1/2 cup Plain breadcrumbs
  • 1/4 cup & 2 tbsp Parmesan cheese, shredded
  • 1/4 tsp Salt
  • 1/2 tsp Freshly ground pepper
Preparation

Preheat oven to 400° F. Lightly mist a baking sheet with non-stick vegetable oil spray. Place mushroom caps on sheet pan, cavity side up.

Chop mushroom stems. Heat oil in a medium skillet; add mushroom stems and sauté until golden. Add onions and garlic and cook for 4 to 5 minutes or until onions are soft. Remove from heat and mix in ham, parsley, breadcrumbs, 1/4 cup Parmesan cheese, Marzetti® Chunky Blue Cheese Dressing, salt and pepper.

Spoon mixture into mushroom cavities, and sprinkle tops with remaining 2 tablespoons Parmesan cheese. Bake 8 to 10 minutes or until mushrooms are tender. Serve.


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