Stuffed Mushrooms
Description
These yummy stuffed mushrooms are easy to make and can be prepared up to 2 days in advance and baked right before serving. They will disappear quickly, so make sure that you get one for yourself.
Ingredients
12 large, whole fresh mushrooms or more smaller ones to make them bite sized
1 T. vegetable oil
1 T. minced garlic
8 oz. package cream cheese, softened
1/4 c. grated Parmesan cheese
1/4 t. ground black pepper
1/4 t. onion powder
1/4 t. ground cayenne pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel. Carefully break off stems; chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat; add garlic and chopped mushroom stems. Fry until moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper; mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.**
Bake 20 minutes or until mushrooms are piping hot and liquid starts to form under caps.
** Or put the stuffing into a ziploc bag, cut off a corner and squeeze mixture into the caps.