Stuffed Mushrooms

By á-3971

Ingredients

• 12 whole fresh mushrooms – I normally buy 2 cartons of fresh mushrooms
• 1 Tbs vegetable oil
• 1 Tbs minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground black pepper
• 1/4 tsp onion powder
• 1/4 tsp ground cayenne pepper

Details

Cooking time 20mins

Preparation

Step 1

- Preheat oven to 350 degrees F (175 degrees C). 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 to the skillet. Fry until any 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 for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.


* NOTE I mix the mushroom stems in the mixture when its still a little warm because it makes mixing all the ingredients together easier