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12 large fresh mushrooms
(2-inches in diameter; use
for each stuffing)

Clean mushrooms well, removing stems. Chop mushroom
stems to be added to stuffing. Prepare one of the stuffing
recipes. Divide evenly among caps and mound slightly. Arrange
caps in a circle on a plate. Microwave stuffed mushrooms on
High 3 to 4 minutes, rotating plate 1/2 turn after 2 minutes.
If mushroom size is not uniform, smaller caps may cook in a
shorter time. Serve hot or cold.
Note: After trying one or two of the stuffings, try
your own variation. Stuffed mushrooms are not only easy, but

Ham or Bacon-Onion Stuffing:
1/2 c. finely chopped onion
1 pkg. (3 oz.) cream cheese
2 Tbsp. butter or margarine
1/4 c. fine dry bread crumbs
1/2 c. chopped, cooked ham or
bacon (8 slices)

Clam Stuffing:
1/3 c. finely chopped onion
1 pkg. (3 oz.) cream cheese
1 can (7 oz.) minced clams,
1 Tbsp. minced parsley
1/2 tsp. garlic powder
2 Tbsp. butter or margarine

Crunchy Stuffing:
1/3 c. finely chopped onion
1/2 c. finely chopped walnuts
2 Tbsp. butter or margarine
1 Tbsp. chili sauce
1 tsp. lemon juice
1/4 tsp. salt

Savory Bread Crumb Stuffing:
1/4 c. finely chopped onion
1/4 c. finely chopped green
1/4 c. finely chopped celery
3 Tbsp. butter or margarine
1 pkg. (3 oz.) cream cheese
1 c. fine soft bread crumbs (3
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
In 1 1/2-quart casserole, place butter, chopped stems,
onion, green pepper and celery. Microwave at High 4 minutes,
stirring after 1 1/2 minutes. To the hot mixture, add cream
cheese, mashing and mixing well. Stir in remaining ingredi-
ents. Stuffs 12 large mushrooms.

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