Mar 1, 2010

Stuffed Mushrooms

These. Are. So. Good. Even my husband who is not a "mushroom lover" likes these. I have made these as an appitizer for a lot of parties, and I am always asked for the recipie afterwards. Warning: you can't eat just one!!

12 whole fresh mushrooms, washed and dried
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 (8oz) pkg. cream cheese, softened (could use light)
1/4 c. grated parmesean cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper (could use less if you like, for less of a "kick")

1- Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Carefully break off stems of mushrooms. Chop stems extremely fine, discarding the tough end of the stem.
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. Be sure to not burn the garlic (thus the medium heat)  Set aside to cool.
3- When garlic and mushroom mixture is no longer hot, stir in softened cream cheese, parm cheese, black pepper, onion powder, and cayenne pepper. The mixture should be very thick. Taking a small spoon fill each mushroom cap with a generous ammount of filling. Place on prepared baking sheet.
4-Bake for 20 min in the oven or until liquid starts to form under the mushrooms.

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