Cheese-Stuffed Vegetables

Yield: 2 1
  • 1 can condensed SOUP: cream of mushroom
  • 8 oz. cream cheese, softened
  • 1-2 Tbsp. lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. HERB, crushed: thyme leaves
  • 1/4 tsp. SPICE: paprika
  • VEGETABLES: celery, cut into 2" pieces
  • chopped fresh parsley
  1. In medium bowl, beat SOUP into cream cheese until well blended; beat in lemon juice, garlic, HERB and SPICE. Cover and refrigerate until serving time, at least 4 hours. Using spoon or decorating tube, stuff cheese mixture into VEGETABLES. Sprinkle with parsley.
If using decorating tube, be sure mushroom pieces are very finely chopped. Variations:
  • appetizer
  • crowd
  • easy
Last updated 2016-12-25
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