Pear & Parmesan Stuffed Mushrooms
- 16 ounces white mushrooms
- 1 pears
- 1 shallots
- 1/4 cup parmigiano-reggiano cheese
- 1 tablespoon finely chopped fresh parsley
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup I Can't Believe It's Not Butter!(R) Spread
- Preheat oven to 400u0b0. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps.
- Melt I Can't Believe It's Not Butter!(R) Spread in 12-inch 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.
white mushrooms, pears, shallots, parmigianoreggiano cheese, parsley, ground black pepper, salt, i
Taken from www.yummly.com/recipe/Pear-_-Parmesan-Stuffed-Mushrooms-1552039 (may not work)