Monday, December 23, 2013

Stuffed Mushrooms

Ingredients
24 - 30 whole fresh mushrooms
1 Tbsp vegetable oil
1 Tbsp minced garlic
1  8-ounce package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 - 1/8 tsp cayenne pepper

Directions
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.  Carefully break off stems and set aside. Chop stems extremely fine, discarding any tough ends.
2. 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.
3. When garli and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, pepper, onion powder, and cayenne powder. 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.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.
Serve hot.

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