Stuffed Mushrooms

Ingredients

22	white or cremini mushrooms (1½ – 2 inches diameter)
1⁄3 cup	H-E-B Butter
3 tablespoons	H-E-B Ready Fresh Go!® Chopped Onion
1⁄3 cup	H-E-B Herb Stuffing Mix
1 tablespoon	H-E-B Grated Parmesan Cheese
1⁄8 teaspoon each:	salt, black pepper, and Hill Country Fare Garlic Powder
1⁄3 cup	finely chopped tomato
2 tablespoons	H-E-B Butter, melted

Directions

1. Heat oven to 350˚F. Line baking dish or pan with foil for easy cleanup.

2. Remove mushroom stems and chop fi ne. In skillet, melt 1⁄3 cup butter over medium-high heat and add chopped onion and mushroom stems. Stir-fry mixture 3–4 minutes until soft. Add stuffing mix, cheese, salt, pepper, garlic powder, and tomato. Remove from heat. Fill each mushroom by hand and arrange in shallow baking dish stuff ed side up. Spoon ¼ teaspoon melted butter over each mushroom. Bake 20 to 30 minutes uncovered.

3. Arrange stuffed mushrooms on platter or tray and serve.

Makes: 22 appetizers