Listen up, people. Four ingredients. Four ingredients! You can DO this! And you’ll be so glad you did. Deloris got the original recipe from Diane, but was without it when she arrived at my house and I asked her to make them, so what we have below is the way Deloris winged it. It was awesome!
- 1 large tub of button mushrooms
- 1 8 oz. block of cream cheese, softened
- 1/3 c. shredded parmesan cheese
- 1/8 tsp. garlic salt
- Crushed red pepper flakes (optional)
- Parsley, finely minced, for garnish (optional)
- 1 stick of butter melted
Preheat the oven to 350 degrees and cover a baking sheet with foil to facilitate easy cleanup.
Clean the mushrooms and remove the stems.
Stir together the cream cheese, parmesan cheese and garlic salt.
Stuff the cheese mixture into the mushrooms, heaping it on top. Sprinkle some with crushed red pepper flakes, if you choose.
Dip each stuffed mushroom into melted butter and coat all over before placing on the baking sheet and baking.
Bake for approximately 20 to 30 minutes. You’ll start to smell them and the cheese should look bubbly and a tiny bit brown when they are done. Do not wait for them to get very brown. They stay pretty whitish — and the texture of the cheese changes if you bake them too long.
Sprinkle a wee bit of finely minced parsley on top for garnish, then get out of the way of the stampede that is about to occur as your guests beat a path to get at ’em!