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“My mom always made these for Bunco nights. My brother and I would sneak in the kitchen and grab as many as we could before we got caught. So incredibly easy and delicious! Be prepared to double recipe!”
READY IN:
18mins
SERVES:
4-6
YIELD:
18 Mushrooms approx.
UNITS:
US

Ingredients Nutrition

Directions

  1. Wipe mushrooms with a soft cloth. Remove stems and chop. Saute diced onion and mushroom stems in butter until onion is translucent. Add cream cheese, stir to blend. Shred toasted white bread and add to mixture stir to combine.
  2. Spoon mixture into each mushroom cap. Bake 375 8-10 minutes or until mushrooms are browned.

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