Recipe yields 30 servings (meant for a party, but – even though these are so delicious that they may become your meal – scale down to make it your opening course)
30 whole fresh mushrooms
2 tablespoons and 1-1/2 teaspoons canola oil
2 tablespoons and 1-1/2 teaspoons fresh garlic, minced
2-1/2 (8 ounce) packages cream cheese, softened
1/2 cup and 2 tablespoons grated Parmesan cheese
3/4 teaspoon ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon ground cayenne pepper
If you don’t like mushrooms…you’re missin’ out! Give it a try!
- Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. 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. Fry 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 very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
CREDIT: Recipe derived from a submission by Angie Zayac (nka Angie Gorkoff) on AllRecipes.com (“Mouth-Watering Stuffed Mushrooms”)