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MUSHROOMS STUFFED WITH HERB CHEESE 
16 med. mushrooms
3 tbsp. whipped cream cheese
1 tbsp. ea. chopped fresh parsley, fresh basil or 1/2 tsp. basil leaves
2 tsp. grated Parmesan cheese
1 sm. garlic clove, minced
2 tsp. plain dried bread crumbs

Preheat oven to 450 degrees F.

Remove and chop stems of mushrooms, reserving caps. Using a fork, in small mixing bowl combine chopped mushrooms, cream cheese, parsley, basil, Parmesan cheese, and garlic and mix well. Fill each reserved mushroom cap with an equal amount of cream cheese mixture (about 1 teaspoon) and arrange in 8 x 8 x 2 inch nonstick baking pan. Sprinkle an equal amount of bread crumbs over stuffing portion of each mushroom. Pour 1/4 cup water into bottom of pan and bake until mushrooms are fork-tender and lightly browned, 8 to 10 minutes.

Makes 4 servings, 4 mushrooms each.

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