
1 pkg. Jalapeno Cheeseball mix & topping
8 oz. softened cream cheese
12-18 large mushrooms
1/2 cup milk
1 cup breadcrumbs
1/2 cup margarine, melted
Preheat oven to 375 degrees.
Mix cheeseball seasoning packet 1 with cream cheese.
Blend well and refrigerate 30 minutes. In a separate
bowl, mix cheeseball topping with bread crumbs and set
aside. Remove stems from mushrooms, wash and pat dry.
Spoon prepared cream cheese mixture into mushroom caps.
Toss mushrooms with milk to coat. Drain, and then toss
with bread crumb mixture to coat evenly. Place mushrooms
on non-stick baking pan and drizzle with melted
margarine.
Bake 20-25 minutes. Let stand 10 minutes before serving.