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Mexican Style Stuffed Mushrooms...Help Please.

post #1 of 3
Thread Starter 

I am going to make stuffed mushrooms tonight with the following:

 

1lb ground beef

Taco Seasoing

8oz Cream Cheese

Baby Bella Mushrooms

Velveeta

 

I plan on browning the ground beef same as I would for taco's and letting it cool.  then mixing it with the cream cheese, putting a cube of velveeta in the middle of the "ball" and loading it on a mushroom cap.  The recipe I found online (for another type of mushroom) said to use the cream cheese, but wont it just melt and run all over the place?  I cannot add breadcrumbs since I am type 1 diabetic, so I am hoping that its fine.  If not any other suggestions on how to make it work?

 

oh and plan on adding sour cream and green onion on top of course.

post #2 of 3

I'd be more concerned with the Velveta running.

 

Given your procedure, I believe I'd put the Velveta on top, then just bake the mushrooms until it melted. Then top with sour cream and chives for service.

 

BTW, when making stuffed mushrooms in this way I usually rub them, first, with soft butter. Then fill and bake.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 3
Thread Starter 

ok.  does 350 for 20 minutes sound right?

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