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Mouth-Watering Stuffed Mushrooms




Source of Recipe


allrecipes


Recipe Link: http://appetizer.allrecipes.com/az/MouthWateringStuffedMushro.asp

List of Ingredients




12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 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 liquid starts to form under caps.

~~~~Could also sprinkle the tops w/seasoned bread crumbs before baking

~~~~~
Delicious!! I used 10 JUMBO mushrooms, and the filling was perfect. To top them off, I mixed together some extra Parm. cheese, dried breadcrumbs and dried Italian seasoning, and dipped the mushrooms in that. Baked as specified, but broiled for one minute to make the topping crunchy. They were great as a main dish, with a Caesar salad on the side. Will certainly make them again.