18 large white mushrooms
1/2 brick cream cheese
3 spring onions
1/2 cup grated cheddar
Break the stems out of each mushroom.
Place the mushroom caps on a baking sheet.
Chop up the stems into small pieces and saute them in butter with salt & pepper.
Then mix them into softened cream cheese along with the green onions and half of the grated cheddar.
Divide the mixture into all the mushroom caps and stuff as much as you can – really get it in there.
Lastly, top each one with the remaining cheddar and garnish with some dried parsley. Bake at 350°F for about 30 minutes or so.
These made for a wonderful creamy appetizer that wasn’t too rich. All the guests stood around the table eating these one after the other until they were all gone!
Source: made it up
Prepared, tried and Tested by Corlea Smit