These mushrooms are a lovely, tasteful appetizer to bring to the table no matter what occasion!
Prep 25 m - Cook 20 m - Ready In 45 m
What you will need:
12 whole fresh mushrooms
1 tbsp vegetable oil
1 tbsp 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
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Wash 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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!