- 6 large mushrooms
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 3 tablespoons margarine or butter
- 1/2 cup chicken stock
- 3 cups KELLOGG'S® STUFFING MIX
- 2 tablespoons chopped parsley
- Rinse and clean mushrooms removing the stem. Chop stem and set aside. In large fry pan, saute mushroom caps in oil for 1 minute or until slightly softened. Blot mushrooms on paper towel and remove excess oil from pan.
- Saute mushroom stems and garlic in margarine for 1 minute until slightly softened. Add chicken stock and bring to boil.
- Place KELLOGG'S STUFFING MIX in medium mixing bowl and add chicken stock mixture, mixing until evenly combined. Add parsley and toss gently.
- Arrange mushroom caps, stem side up, in shallow baking pan. Fill mushrooms with stuffing mix mixture.
- Bake at 350 degrees F about 10 minutes or until golden brown and mushrooms are just tender. Serve hot.