Parmesan Mushroom Caps

8 ingredients
4 steps

Ingredients

  • 20 large fresh mushrooms (2 to 2 1/2-inch diameter)
  • 1/2 (8 oz.) pkg. Neufchatel cheese, softened
  • 1/2 tsp. Worcestershire sauce
  • dash of garlic powder
  • dash of bottled hot pepper sauce
  • 1/4 c. finely shredded carrot
  • 1/4 c. finely chopped green onion
  • 3 Tbsp. grated Parmesan cheese

Directions

  1. 1
    Remove stems from mushrooms (save for another use).
  2. 2
    Simmer mushroom caps in a small amount of water for 2 minutes.
  3. 3
    Drain, then invert caps on paper towels.
  4. 4
    Cool.

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