Cream Cheese Stuffed Mushrooms - from Margaret
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
Directions:
- Preheat oven to 350F. Grease a baking sheet. 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. Saute 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 thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
