Stuffed Cream Cheese Mushrooms
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish. Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
Preheat the oven to 350 degrees F (175 degrees C).Spray a layer of oil on a baking sheet.
Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems in the Geedel slap food chopper 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.