Stuffed Mushrooms
80 mushrooms
½ cup butter, melted
¾ cup Parmesan cheese
½ cup mushroom stems, chopped
½ teaspoon garlic salt
1 8 ounce package cream cheese, softened
Preheat oven to 350 degrees. Line baking sheets with foil. Wash and remove stems from mushrooms. Chop and reserve ½ cup of stems. Brush the caps with butter and place on the baking sheets. In a medium bowl combine the Parmesan, mushroom stems, garlic salt and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes. These can also be frozen. Add additional 5 minutes to cooking time if freezing without baking.
