SIDRA’S HERB STUFFED MUSHROOMS

recipe from: Angela Cheney Morris

24 medium mushrooms, about 1 pound
6 tbsp reduced-fat stick margarine
1 small onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) low-fat cream cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes
3/4 cup Italian bread crumbs or 1 cup packaged herb-seasoned stuffing crouton, crushed

Preheat oven to 425. Remove stems from mushrooms and set aside. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same sauce pan. Chop the mushroom stems and add them to the margarine in the saucepan. Add the onion and garlic and cook until tender. Stir in cream cheese, combining with fork, if necessary. Add Parmesan cheese, parsley, and bread crumbs or herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.

MARI MUSHROOMS

1/3 cup soy sauce
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well

Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.

Note: Several people in my family like these mushrooms warm.