Stuffed Mushrooms

The Record’s “Recipe of the Week”:
Stuffed Mushrooms by Barbara Maupin

1 lb. fresh whole mushrooms
Chicken broth
1 pkg. stuffing mix, chicken flavor
8 oz. cream cheese, softened

Brush the dirt off the mushrooms and remove the stems. Mix enough chicken broth with the stuffing mix to moisten. Stir in the cream cheese. If the mixture is stiff, add more chicken broth, a little at a time.

Using a small spoon, pile the mushroom caps full of the mixture and place in a greased baking dish. Tuck them snuggly together, as they shrink while baking. Bake at 350° for about 20 minutes.