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Ingredients
- 24 to 30 lg. fresh mushrooms
- 2 (3 ounce.) pkg. cream cheese, softened
- 1/2 pkg. blue cheese salad dressing mix
- 1/4 c. finely minced walnuts
Directions
- Remove stems from mushrooms and reserve. Add in caps and stems to boiling water. Return to boil; reduce heat. Cover; simmer 2 min. Drain; invert caps on paper toweling. Cold. Chop sufficient stems to make 1/2 c.. Blend cheese and dry dressing mix; stir in nuts and minced stems. Spoon into mushroom caps; place in shallow baking pan. Sprinkle with paprika. Bake uncovered in 425 degree oven for 6 to 8 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 2 servings | |
| Calories 400 | |
| Calories from Fat 300 | 75% |
| Total Fat 34.44g | 43% |
| Saturated Fat 16.93g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 288mg | 12% |
| Potassium 1104mg | 32% |
| Total Carbs 14.24g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.87g | 5% |
| Protein 15.35g | 25% |
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