My friend Maggie brought these over for a meal for us...along with so much other yummy stuff it would make your head spin. I'm not even gonna list everything she made for us because it would just make you feel bad about yourself. She's amazing...and so are these mushrooms!
1 8oz package cream cheese
2 slices muenster cheese
2 slices provolone cheese
1/2 large zucchini
1/2 C shredded parmesan cheese
1 garlic clove pressed
2 tsp. Pampered Chef dill seasoning ***
1/2 3oz jar of Hormel Real Bacon Bits
Plain Bread Crumbs
Mushrooms (about a pound)
Let cream cheese soften in a bowl. Shred muenster, provolone and zucchini in Pampered Chef cheese shredder using the smallest barrel. Add remaining ingredients except bread crumbs and mix. Add bread crumbs to desired consistency. You want it to easy form with your hands, not too dry but thick. Wash mushrooms & break out the stem. Roll filling into balls and stuff inside (you can use the Easy Accent Decorator to fill with a pretty design). Bake on 350 until the mushrooms have released their own juices (about ½ hour to 1 hour).
*This would probably be good shaped in a ball and rolled in walnuts or pecans to be served as a cheese ball.
**If you make this ahead of time & refrigerate the seasonings get more pungent giving it a stronger flavor. Sometimes I’ll make it and leave it out on the counter if it’s only a few hours till I cook it!
***You must use the Pampered Chef dill seasoning because it is better than store bought.
1 8oz package cream cheese
2 slices muenster cheese
2 slices provolone cheese
1/2 large zucchini
1/2 C shredded parmesan cheese
1 garlic clove pressed
2 tsp. Pampered Chef dill seasoning ***
1/2 3oz jar of Hormel Real Bacon Bits
Plain Bread Crumbs
Mushrooms (about a pound)
Let cream cheese soften in a bowl. Shred muenster, provolone and zucchini in Pampered Chef cheese shredder using the smallest barrel. Add remaining ingredients except bread crumbs and mix. Add bread crumbs to desired consistency. You want it to easy form with your hands, not too dry but thick. Wash mushrooms & break out the stem. Roll filling into balls and stuff inside (you can use the Easy Accent Decorator to fill with a pretty design). Bake on 350 until the mushrooms have released their own juices (about ½ hour to 1 hour).
*This would probably be good shaped in a ball and rolled in walnuts or pecans to be served as a cheese ball.
**If you make this ahead of time & refrigerate the seasonings get more pungent giving it a stronger flavor. Sometimes I’ll make it and leave it out on the counter if it’s only a few hours till I cook it!
***You must use the Pampered Chef dill seasoning because it is better than store bought.
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