Stuffed Mushrooms
6 whole fresh medium-small mushrooms
1/2 package cream cheese softened 4 oz
1-1/2 tsp minced garlic or 1 fresh clove minced
2 tablespoons grated Parmesan cheese
1/8 tsp black pepper
1-tsp oil
1/8 tsp onion powder
1/8 tsp cayenne pepper
Spray baking pan with cooking spray. Rinse mushrooms to clean and pat dry. Cut off hard part of the stem and save rest of the stem, chop all stems extremely fine. If you do not have much of the stems you may cut up a mushroom to fill.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, set aside to cool.
When mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper onion powder and cayenne pepper. Mixture should be very thick. Fill mushroom caps with mixture, they will almost look like a ball stuffed.
Bake for 20 minutes for 350 degrees or until the mushrooms are hot. Do not burn.
The mixture can be made ahead of time and mushrooms can be stuffed right before going into the oven.
EnJoy
