Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.
Ingredients
- cooking spray:
- whole fresh mushrooms, tough ends: 12 piece (trimmed)
- 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
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
-
Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems and set caps aside.
-
Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
-
Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.
-
Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.
