Thursday, January 22, 2015

Louise's Stuffed Shrooms

2 Lg portabella mushrooms
4 oz. low fat cream cheese
2 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1/4 C Shredded Mozzerella


1. Cut stems out of washed mushrooms.
2. Mix softened cream cheese with parmesan cheese and garlic salt.
3. Fill mushroom caps with mixture.  Top with Mozzerella Cheese.
4. Bake at 350 degrees F for 30 minutes, or until the mushrooms are tender.

SO yummy and good for you too!

1 comment:

  1. Sounds different. Might have to try it, but if I remember correctly the little moo hates shrooms. Maybe we'll try it but not tell her what they are.