Creamy Herb Stuffed Mushrooms
Creamy Herb Stuffed Mushrooms make great appetizers for any occasion. The smooth cream cheese filling makes this rustic bite a rich one.
twelve snow white stuffing mushrooms
one tablespoon vegetable oil
one tablespoon minced garlic
one (eight ounce) package soft cream cheese
quarter cup grated Parmesan cheese
quarter teaspoon ground black pepper
quarter teaspoon onion powder
quarter teaspoon ground cayenne pepper
Preheat oven to three hundred fifty degrees Fahrenheit. Cover a baking tray with cooking spray. Clean mushrooms off with a wet paper towel. Carefully remove stems. Chop up stems very fine, throw away tough end of stems.
Heat oil in a large pan over medium heat. Add the garlic and chopped mushroom stems to the skillet. Cook until all moisture has disappeared and be sure not to burn the garlic. Allow finished product to cool off.
When garlic and mushroom mixture isn’t hot anymore, stir in cream cheese, Parmesan cheese, black pepper, onion powder as well as cayenne pepper. Mixture should be quite thick. Using a small spoon, fill each mushroom cap with a plentiful volume of stuffing. Assemble the mushroom caps on a cookie sheet.
Bake for twenty minutes until the mushrooms are extremely hot and liquid begins to form underneath caps. This entire process should take forty five minutes to an hour including prep time.