Ingredients:

• 11 ounces mushrooms
• 1/4 cup unsalted butter
• 3/4 small onion, chopped
• 1/3 cup red and green bell peppers, chopped
• 1/8 tsp. garlic powder, or 1-1/4 cloves garlic, minced
• 2 ounces cream cheese, softened
• 2 Tbs. grated Parmesan cheese
• 1 Tbs. plus 1 tsp. fresh parsley
• 2/3 cup seasoned stuffing mix, chopped, or 1-1/4 tsp. parsley flakes

Cooking Directions:

Preheat oven to 425°F. Remove stems from mushrooms. Chop enough to make 2/3 cup stems and set aside. Melt 1 Tbs. plus 1 tsp. butter in a saucepan over medium heat.

Brush mushroom caps with butter and place top side down in a shallow baking pan. Melt remaining butter in same pan. Add chopped mushroom stems, onion and garlic powder and cook 4-5 minutes, or until tender. Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly.

Spoon about 1 Tbs. stuffing mixture into each mushroom cap. Bake 10 minutes, or until mushrooms are heated through.

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