Snacks & Appetizers

TO SHARE
Mediterranean Stuffed Joyceann Dreibelbis
Mushrooms Wooster, OH

These delicious mushrooms can be stuffed in advance. Prep time

is only 30 minutes! For best results, use mushrooms with caps
that are about two inches in diameter.

16 mushrooms, stems removed 1 green onion, thinly sliced

1 T. olive oil 1/2 c. cream cheese, softened
1/4 c. sun-dried tomatoes in oil, 1/2 c. shredded 3-cheese blend
drained and finely chopped 1 T. fresh basil, chopped
1/2 c. panko dry bread crumbs

Finely chop enough mushroom stems to measure 1/4 cup. Discard

any remaining stems. Heat oil in a skillet over medium-high heat.
Add chopped stems and tomatoes; cook and stir for 2 to 4 minutes.
Add bread crumbs and onion; cook and stir for one minute. Remove
from heat; let cool for 10 minutes. Set aside 1/4 cup crumb mixture
for topping. In a bowl, mix cream cheese, shredded cheese and basil
until blended. Stir in remaining crumb mixture; spoon into mushroom
caps, adding about one tablespoon of mixture to each. Arrange
mushroom caps on an aluminum foil-lined rimmed baking sheet;
sprinkle with reserved crumb mixture. Bake at 400 degrees for 15 to
20 minutes, until heated through. Makes 16 mushrooms.

Make a party tray of savory bite-size appetizer tarts...guests

will never suspect how easy it is! Bake frozen mini phyllo
shells according to package directions, then spoon in
a favorite creamy dip or spread.

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