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:
- 13mins
- Ingredients:
- 12
- Yields:
-
24 Mushrooms
- Serves:
- 4
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
- Remove mushroom stems and chop them.
- Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 minutes and then drain
- Repeat with remaining mushrooms and margarine
- Combine cream cheese, provolone cheese, mixing well until blended
- Stir in chopped stems, onions, green peppers, tomatoes, garlic powder, season salt and white pepper
- Then place filling into mushroom caps; slightly overstuffed.
- Place on cookie sheet and broil until golden brown (about 2 to 3 minutes).
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RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....
