Delicious stuffed mushrooms with cream cheese — an appetizer with a kick.
Judy’s Stuffed Cream Cheese Mushrooms
Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.
Ingredients
- cooking spray
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel.
- Carefully break stems from mushrooms.
- Finely chop stems 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.
Notes
https://www.allrecipes.com/recipe/240406/stuffed-cream-cheese-mushrooms/
