Stuffing Stuffed Mushrooms

Preheat oven to 375°F.

Wash mushrooms and remove the stems. Discard or save the stems for another purpose. Arrange the stemmed mushrooms on a baking sheet, stem side flipped up. Sprinkle with salt to taste.

In a small bowl, mix the stuffing, pecans, and cranberries well.

Using a knife, spread a bit of the cream cheese inside of each mushroom. Using a small spoon, mound the mushrooms with the stuffing mixture. You can press down on the filling to fit more in and make it stay put.

Bake in preheated oven for 25–30 minutes, or until the mushrooms are tender and the filling is browned on top. Allow to cool for a few minutes and serve warm.