Mushrooms Caps Stuffed with Pepperoni

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DELICIOUS

Description

Recipe edited from the National Hot Dog & Sausage Council

Ingredients

Light Cream Cheese/Neufchatel (1/3 Less Fat), Softened: 8 Ounces
Skim Milk: 2 Tablespoons
Finely Chopped Green Onions: 1/4 Cup
Garlic Powder: 1/16 Teaspoon
TURKEY PEPPERONI, Finely Chopped: 2 Ounces
Small To Medium Whole Button Mushrooms: 16 Ounces

Directions

1
In a mixing bowl, whip cream cheese, milk, onions and garlic together until well blended and smooth. Stir in pepperoni.
2
Clean mushrooms and remove stems. Pat mushrooms dry. Place mushrooms on a rimmed baking sheet, cap side up.
3
Fill each mushroom cavity with turkey mixture.
4
Bake in a preheated 325 degree F oven for 12-15 minutes or until mushrooms are hot throughout. Serve warm.