1 package (1 oz) dried, ranch style party dip mix
1/4 cup mayonnaise
2 tablespoons minced onions
1 tablespoon parsley, dried
1/4 cup Parmesan cheese
2 pounds mushrooms, cleaned and stems removed
1 cup herb stuffing, crushed
1-1 1/2 sticks butter, melted
Preheat oven 350 degrees.
Mix first six ingredients in mixer or food processor.
Generously fill mushroom caps. (You will have cheese mixture left over, see note.)
Mushrooms can be made ahead to this point, covered with waxed paper and then a few damp paper towels and chilled.
Before serving, dip the stuffed side top side mushrooms in crushed stuffing mix to create a breaded top crust and place in a greased baking dish. Pour melted butter over mushrooms and bake uncovered for 10-12 minutes or until heated through and slightly browned.
Cook’s Note: Use leftover cheese mixture to suff cherry tomatoes or fill the ends of endive leaves, then dip the cheese end into alfalfa sprouts, or put on bread rounds.
Recipe from Daily Herald Food section.