Easy To Make And Taste Great! These Stuffed Mushrooms Go Fast!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, imperial, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, stuffed mushrooms, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
As a kid I absolutely detested mushrooms. Just the sight of them made me feel ill and queasy to my stomach. I can remember the adults always putting them on pizza and I felt like this ruined the entire pie. I couldn’t even bear to pull the slimy things off the pizza as it just grossed me out so much. But then, I grew up and my tastes changed. I don’t know the exact age when i started liking mushrooms but it definitely happened. I think it was during a pregnancy to be perfectly honest.
I can remember the first time I had fried mushrooms and onions in butter. Wow, talk about a tummy pleaser! I may have smelled like I fell into an onion patch but I didn’t care as those mushrooms and onions were crazy good. So, you can imagine my delight when I had my first stuffed mushroom cap. Talk about pure bliss! I think it was at a restaurant. My husband had ordered stuffed mushrooms as an appetizer. I could have eaten those things as my entree! You’ll find this recipe to be very easy to conquer and the results to be lip-smacking good 🙂
Recipe courtesy of Group Recipes.
PLEASE CONTINUE TO THE NEXT PAGE FOR COOKING INSTRUCTIONS.