Mouth-Watering Stuffed Mushrooms
Source of Recipe
Angie Zayac
Recipe Introduction
(no breadcrumbs)
List of Ingredients
4 whole fresh mushrooms
1 teaspoon vegetable oil
1 teaspoon minced garlic
1/3 (8 ounce) package cream cheese, softened
1 tablespoon and 1 teaspoon grated Parmesan cheese
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
Recipe
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.
2 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.
3 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.
4 Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and
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