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BJ’s Best Ever Stuffed Mushrooms

16 ounces cream cheese

1 packet (1 ounce) dried ranch dip mix

¼ cup mayonnaise

2 tablespoons dried minced onion

1 tablespoon parsley

¼ cup parmesan cheese

2 pounds mushrooms, cleaned, stems removed

1 cup herb-seasoned stuffing mix (such as Pepperidge Farms), crushed

4 ounces butter, melted

Heat oven to 350 degrees. Grease a large baking sheet.

Put the cream cheese, ranch mix, mayonnaise, onion, parsley and parmesan in the work bowl of a food processor and mix until well combined. Generously fill mushroom caps with cheese mixture (at this point, you can cover with waxed paper followed by a few damp paper towels and chill).

Put the crushed stuffing mix in a shallow dish and dip the mushrooms, cheese-side down, into the crumbs and place onto prepared pan. Pour melted butter over mushrooms and bake uncovered 10-12 minutes or until heated through and slightly browned.

Serves 20.

Cook’s note: You will probably have leftovers of the cheese mixture. You can make more mushrooms or use it fill cored cherry tomatoes or endive. Clean the endive and fill the ends (as if you dipped it into the spread) with the cheese. Now dip the cheese end into alfalfa sprouts. This can be made ahead of time, but be sure to cover with waxed paper and damp paper towels as the endive turns brown easily.

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