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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it. Ingredients:
12 medium whole fresh mushrooms |
1 tablespoon vegetable oil |
2 -3 minced garlic cloves |
1 (8 ounce) package cream cheese, softened |
1/4 cup grated parmesan cheese |
1/4 teaspoon black pepper |
1/4 teaspoon onion powder |
1/4 teaspoon ground cayenne pepper (or more for an added kick!) |
Directions:
1. Preheat oven to 350°F and spray baking sheet with cooking spray.
2. Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
3. Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
4. Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
5. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
6. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.
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