These delicious stuffed mushrooms are pretty easy to make and taste just like the ones you'd get in a restaurant!
Ingredients
- whole fresh mushrooms: 12 piece
- vegetable oil: 1 Tbsp
- garlic: 1 Tbsp (minced)
- cream cheese: 1 pack (8 ounce pack, softened)
- Parmesan cheese: 0.25 cup (grated)
- ground black pepper: 0.25 tsp
- onion powder: 0.25 tsp
- ground cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the 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 the tough end of stems.
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Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
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Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.
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Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes. Alberta Rose
