Caesar Stuffed Mushroom Caps

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IngredientsCaesar Mushroom Caps

  • 12 large, full mushrooms
  • 1/4 cup grated Parmesan cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon onion flakes
  • 2 tablespoons roasted pecans, chopped
  • 1 tablespoons olive oil
  • 1/4 teaspoon ground cayenne pepper
  • 3 tablespoons of your favorite Caesar salad dressing


Preheat oven to 350°F.

  1. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully breakoff stems. Chopped stems extremely fine, discarding tough ends.
  2. Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Sauté until any moisture has disappeared and stems are tender. Set aside to cool.
  3. Combined cream cheese, Caesar salad dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. Mixture should be very thick.
  4. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on prepared cookie sheet. Sprinkle Parmesan Cheese on each mushroom.
  5. Bake for 20 Minutes in the preheated oven, or until the mushrooms are piping hot and the Parmesan cheese is golden brown.


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