19 April 2011
12 whole fresh mushrooms
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Clean the mushrooms with a damp towel. Carefully break the stems off. Chop the stems extremely fine, discarding tough ends of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped stems to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
When the garlic and mushroom mixture is no longer hot, stir in the 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.