Philly Stuffed Mushrooms

We make this in my household as a main dish since 1 of my children is vegetarian along with quite a few of my friends, and they all love this made without the roast beef. But really is quite a good main dish specially served over rice. Also is great as an appetizer for dinner parties as well; works out quite well if you make them ahead of time say a double batch pending oh how large a party, once you get them stuffed place in the refrigerator and cook a platter full at a time since it only takes 3 minutes to cook from this point. Hope everyone that tries it enjoys. HAPPY COOKING!

• Ready In: 13 mins
• Serves: 4
• Yields: 24 Mushrooms

Ingredients

• 2  lbs fresh mushrooms, med size
• 6  tablespoons margarine
• 3  tablespoons  Italian seasoned breadcrumbs, finely crushed
• 1⁄4 cup deli roast beef, super thin & chopped
• 4  ounces cream cheese, softened
• 1⁄2 cup provolone cheese, shredded
• 2  tablespoons onions, finely chopped
• 2  tablespoons green peppers, finely chopped
• 2  tablespoons tomatoes, finely chopped
• 1⁄8 teaspoon garlic powder
• 1⁄2 teaspoon season salt
• 1⁄8 teaspoon white pepper

Directions

1. Remove mushroom stems and chop them.
2. Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 minutes and then drain
3. Repeat with remaining mushrooms and margarine
4. Combine cream cheese, provolone cheese, mixing well until blended
5. Stir in chopped stems, onions, green peppers, tomatoes, garlic powder, season salt and white pepper
6. Then place filling into mushroom caps; slightly overstuffed.
7. Place on cookie sheet and broil until golden brown (about 2 to 3 minutes).