Pear & Parmesan Stuffed Mushrooms
Preheat oven to 400°F (204°C).
Remove and finely chop mushroom stems (about 1-1/4 cups/ 300mL); reserve mushroom caps.
Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper.
Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender.
Garnish, if desired, with Parmesan cheese shavings.
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Last updated: October 27th, 2020
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