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Stuffed mushrooms ( with cream cheese)
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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 | cayenne pepper |
Directions;
1- preheat oven to 350 degrees. 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.
2- 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.
3- 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 Mount of stuffing. Arrange the mushroom caps on a prepared cookie sheet.
4- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps
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