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| Ingredients: 20-30 medium fresh mushrooms 1 block of cream cheese 2-3 tbsp. dill weed 4 garlic cloves (crushed or minced) 3 pieces of green onion Place the cream cheese in a dish and microwave until soft. Crush the garlic cloves in a crusher, or mince into tiny pieces and add to the cream cheese. Mix. Then take the dill weed and add to the cream cheese/garlic mixture. Mix. Wash mushrooms then remove the stems from the caps. Spoon the cream cheese mixture into the mushroom caps (optional to sprinkle with cheese). Cut the green onion into pieces and garnish onto each musroom cap for decoration as well as taste. Place stuffed musrooms on a buttered or non stick pan and bake at 325 degrees for 15-20 minutes or until soft. |
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| Cream Cheese and Dill Stuffed Musroom Caps |