I was looking for a quick and easy appetizer to make for our New Year’s Eve get together and came across this recipe. It had good reviews and I’ve always wanted to try making stuffed mushrooms so I gave it a shot. I made some minor modifications to the recipe (noted below). Overall, I think these were good, though next time I might try to add some additional ingredients to make them more interesting. Maybe some bacon or crab meat.
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic (I used 2 medium-large garlic cloves)
1 (8 ounce) package cream cheese, softened (I only used 4 oz of cream cheese based on some reviews that 8 oz overwhelmed)
1/4 cup grated Parmesan cheese (plus some additional I used to sprinkle the tops before they cooked)
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
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.
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 the 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 (I put the filling in a ziploc bag, cut the corner and piped the filling in that way).
Arrange the mushroom caps on prepared baking sheet. Bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under caps.