Delicious whole fresh mushrooms stuffed with cream cheese, Parmesan cheese and herbs.
Mouth-Watering Stuffed Mushrooms
Prep time
Cook time
Total time
I doubled this recipe and brought these to book club once. I few ladies looked askance at them and a couple of others tried them. Once the word got out how amazingly delicious these were they were gone in an instant!
Recipe type: Appetizer
Serves: 12 large mushrooms
Ingredients
- 12 whole fresh mushrooms
- 1 T vegetable oil
- 1 T minced garlic
- 1 (8 oz) package cream cheese, softened
- ¼ c grated Parmesan cheese
- ¼ t ground black pepper
- ¼ t onion powder
- ¼ t ground cayenne pepper
Instructions
- 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.
Notes
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