Mouthwatering Stuffed Mushrooms
Author: Perhaps Taste of Home - Great Magazine
- 12 whole fresh mushrooms -medium size
- 1 tablespoon vegetable oil
- ½ tablespoon minced garlic
- 8 ounce package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- Directions:
- Preheat oven to 350 degrees.
- Spray a baking sheet with cooking spray.
- Rinse one mushroom at a time, removing specs.
- Let dry.
- Carefully cut out stems, and fanning to create a bowl.
- Discard tough ends of stems.
- Chop stems and fanning extremely fine.
- Heat oil in a large skillet over medium heat.
- Add garlic and chopped mushroom stem mixture to the skillet.
- Fry, stirring, until any moisture has disappeared, taking care not to burn garlic.
- Set aside to cool.
- When garlic and mushroom pieces are no longer hot, stir in rest of ingredients.
- 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 - until the mushrooms are piping hot and liquid forms under caps.
- Move mushrooms from baking sheet to paper towel, from towel to serving tray.
- Can be prepared a day ahead. Reheat in low oven.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2021/03/22/mouthwatering-stuffed-mushrooms/
3.5.3228