Stuffed Mushroom Caps Recipe

An easy party appetizer.

8 oz. light cream cheese, softened
2 tbsp skim milk
1/4 cup finely chopped green onions
1/16 tsp garlic powder
2 oz. lean or reduced-fat beef dry salami*, finely chopped
16 oz. small to medium whole button mushrooms

* May also use beef pepperoni.


Step 1: In a mixing bowl, whip cream cheese, milk, onions and garlic together until well blended and smooth. Stir in salami/pepperoni.

Step 2: Clean mushrooms and remove stems. Pat mushrooms dry. Place mushrooms on a rimmed baking sheet, cap side up.

Step 3: Fill each mushroom cavity with meat mixture.

Step 4: Bake in a preheated 325°F oven for 12-15 minutes or until mushrooms are hot throughout. Serve warm.

National Hot Dog & Sausage Council