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Stuffed Mushrooms
4
Servings
8
Ingredients
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Ingredients
Makes 4 servings- whole mushrooms 12.0 whole
- vegetable oil 1.0 tablespoon(s)
- cream cheese 8.0 ounce(s)
- parmesan cheese 0.25 cup(s)
- black pepper 0.25 teaspoon(s)
- onion powder 0.25 teaspoon(s)
- cayenne pepper 0.25 teaspoon(s)
- minced garlic 1.0 tablespoon(s)
Dietary Restrictions
Dairy
Recipe Instructions
1. clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
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 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 in Dutch oven.
4. Bake for 20 minutes at 425 (Hot - especially from top), or until the mushrooms are piping hot and liquid starts to form under caps.
