Herb Cheese Stuffed Mushrooms - cooking recipe

Ingredients

1 medium carrot, shredded (about 1/2 c.)
1/3 c. water
1 c. Pepperidge Farm herb seasoned stuffing
1 (6.5 oz.) container garlic and herb spreadable cheese
32 large mushrooms, stems removed (about 1 1/2-inches in diameter)
2 Tbsp. margarine or butter, melted

Preparation

In 1-quart saucepan, combine carrot and water.
Heat to boiling; remove from heat.
Add stuffing; toss to moisten.
Cool slightly.
Stir in cheese.
Brush each mushroom with margarine.
On 15 x 10-inch jelly roll pan, arrange mushrooms.
Spoon rounded mixture into each mushroom cap.
Bake at 375\u00b0 for 15 minutes or until hot.
Makes 32 appetizers.