Recipe by Tara Cox
Makes 20 mushrooms
- 20 medium-sized cremini or baby bella mushrooms (about two 8oz packages)
- 2 Feltman’s hot dogs
- ¼ onion, minced (about 4 tablespoons)
- 4 tablespoons whipped cream cheese
- 4 tablespoons canned pumpkin
- 2 tablespoons dried cranberries, chopped
- ⅓ cup grated parmesan
- 1 teaspoon poultry seasoning
- 2 tablespoons chopped parsley
- Pinch of salt
- Clean mushrooms with a paper towel. Remove stems and save for another use. With a paring knife, lift the skin of the mushroom from the cavity and tear off to expose the gills, creating a wider cavity.
- Cut hotdogs in half crosswise, then cut each piece in half lengthwise. Cut each quarter lengthwise into thirds, then mince into little pieces.
- Sauté hot dogs and onions in a pan on medium heat for about 5 minutes until the onions start to get translucent. Remove from heat and set aside to cool.
- In a bowl, combine cream cheese, pumpkin, cranberries, Parmesan, poultry seasoning, parsley, and hot dog/onion combination. Mix well.
- Using a spoon fill the cavity of each mushroom, being careful not to overstuff. Place mushrooms on a rack atop a foil-lined baking sheet. (If you don't have a rack, you can place right on top of the sheet, just use caution when removing them as escaped juices may cause them to stick.) Do not crowd the mushrooms.
- Place mushrooms in the oven and bake for 8-10 minutes at 400 degrees.
- Remove from the oven and let cool briefly before serving.
Prepared and cooked by Tara Cox: Executive Editor of Rachael Ray Magazine