Pear & Parmesan Stuffed Mushrooms

Ingredients

• 1 package (16 oz.) white mushrooms
• 1/4 cup I Can't Believe It's Not Butter!® Spread
• 1 large pear, peeled, cored and finely chopped
• 1 large shallot OR 1 small onion, finely chopped
• 1/4 cup shredded Parmigiano-Reggiano cheese
• 1 Tbsp. finely chopped fresh parsley (optional)
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Directions

1. Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps.
2. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper*.
3. Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with Parmesan cheese shavings.

• *TIP: Recipe can be made up to 1 day ahead up to this point. Refrigerate stuffing until ready to bake. Continue as above.
• Cost per recipe*: $5.07.
  
  Cost per mushroom*: $0.23.
  
  *Based on average retail prices at national supermarkets.