Stuffed Mushrooms

• 6 large mushrooms
• 2 tablespoons oil
• 2 -3 garlic cloves, crushed
• 3 tablespoons butter
• 1/2 cup chicken stock
• 3 cups kellogg's seasoned stuffing mix
• 2 tablespoons fresh parsley, chopped

1. Rinse and clean mushrooms, removing the stems. Chop stems and set aside.
2. Saute mushroom caps in 2 T of oil for 1-2 minutes until slightly softened. Blot mushrooms on paper towels and remove excess oil from pan.
3. Saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened.
4. Add chicken stock and bring to a boil.
5. Place stuffing mix in a mixing bowl and add chicken stock mixture.
6. Add parsley and toss gently.
7. Arrange mushroom caps stem side up in a shallow pan. Fill mushrooms with stuffing mix.
8. Place in a preheated 350 degree oven for 10-15 minutes or until golden brown.

mushrooms, oil, garlic, butter, chicken stock, stuffing mix, fresh parsley

Taken from www.food.com/recipe/stuffed-mushrooms-193840 (may not work)