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Cheese Stuffed Mushroom Caps

Cheese Stuffed Mushroom Caps

20 large white mushrooms (2 to 2½ inches in diameter)

½ cup finely chopped plum tomatoes

¼ cup finely chopped green onions

½ cup grated cheddar cheese

½ cup grated Swiss cheese

1 tbsp. lemon juice

¼ cup miracle whip

¼ cup mayonnaise

1 clove garlic crushed

½ tsp. Herbes de Provence

½ tsp. lemon herb seasoning by Mrs. Dash

½ tsp. lemon pepper seasoning

¼ tsp. salt

¼ tsp. pepper

1 tbsp. dried parsley

½ cup Parmesan cheese grated

Pre-heat oven to 400°F

Clean the mushrooms with a damp paper towel. Pull the stems from the mushroom caps to create a cavity for the stuffing. Place the mushroom caps stemmed side down in a lightly oiled shallow baking pan and bake in the oven for 10 minutes. Remove from oven and let cool.

Mix all remaining ingredients except the Parmesan cheese in a bowl and combine thoroughly. Turn the cooled mushroom caps over then stuff each mushroom cavity with the cheese and tomato mixture then sprinkle the Parmesan cheese on top of each mushroom cap. (There may be some stuffing left over)

Bake in oven for 20-25 minutes until cheese is melted and the tops are golden.

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