These little bites are soooo yummy! This recipe is super easy enough to prepare for everyday and decadent enough for special occasions! I like to grate some fresh Parmesan or Romano cheese over the top before baking.
These mushrooms are perfect as an appetizer, side dish – for the holidays are just everyday. You can’t go wrong with this dish!
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12 large whole fresh mushrooms (or 24 smaller mushrooms)
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
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.
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 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.
My name is Melissa Ringstaff and I've been blogging here at A Virtuous Woman since 2001. I'm a pastor's wife and homeschooling mom living in the beautiful Appalachian Mountains of Southeastern KY. I believe in finding freedom from perfection and living life with purpose and I want to help you do exactly that.
I'm so glad you've stopped by to visit with me. I hope we can be friends!
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