CRAB CREAM CHEESE BALL RECIPES

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CREAM CHEESE-STUFFED MUSHROOMS RECIPE: HOW TO MA…



Cream Cheese-Stuffed Mushrooms Recipe: How to Ma… image

You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories false, FatContent 6 g fat (4 g saturated fat), CholesterolContent 20 mg cholesterol, SodiumContent 123 mg sodium, CarbohydrateContent 2 g carbohydrate, FiberContent trace fiber, ProteinContent 4 g protein.

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EASY CLASSIC CHEESE BALL RECIPE - NATASHASKITCHEN.COM
Dec 10, 2019 · Shape cheese ball and coat generously with the topping mixture and refrigerate until ready to serve. Cooks TIP: For easier mixing, first, beat the cream cheese and sour cream with a mixer, then stir in remaining ingredients with a spatula or wooden spoon until well incorporated. TIPS for the BEST Cheese Ball!
From natashaskitchen.com
See details


OUR 100 BEST RECIPES WITH CHEESE | MYRECIPES
Jan 26, 2021 · The cheese stays melted and creamy for a long time--this recipe, adapted from executive chef Jason Berthold of San Francisco's Monsieur Benjamin, is a fondue breakthrough, as far as we're concerned! When the fondue cools, it has the texture of cream cheese…
From myrecipes.com
See details