Cream Cheese Stuffed Mushrooms

This is a really simple recipe for stuffed mushrooms that is absolutely delicious.  My family requests these quite often and we gobble them up quite quickly.  Give these a try.  I know you will love them.

 

You will need:

12 medium/large mushrooms

1 or 2 TBSP olive oil

2 cloves of garlic, minced

8 oz. cream cheese, softened

¼ cup grated Parmesan cheese

¼ tsp. black pepper

¼ tsp. cayenne pepper (I used a heaping ¼ tsp. We like the kick!)

 

Preheat oven to 350 F.

Spray a baking sheet with cooking spray.  (I lined my baking sheet with foil sprayed with non-stick cooking spray.  I like easy clean-up!)

Clean the mushrooms with a damp paper towel.

Break off the stems and finely chop them.  (Discard any really tough pieces.)

Heat the olive oil in a sauté pan.

Add the garlic and the chopped mushroom stems.

Cook for 5 -6 minutes till tender, stirring frequently and taking care not to burn the garlic.

While the stems are cooking, use a teaspoon to scrape out the mushroom caps, removing the gills.

Place softened cream cheese in a large mixing bowl.  (I usually soften my cream cheese in the microwave.)

Add the parmesan cheese, black pepper and cayenne pepper.

Add the sautéed mushroom stems.  (NoteIf the olive and moisture from the mushroom stems didn’t completely cook away and still remains in the pan, be sure to use a slotted spoon to remove the garlic-stem mixture.)

Mix thoroughly.

Using a spoon, generously stuff each mushroom cap with the cream cheese mixture.

Place the stuffed caps on the prepared baking sheet.

Bake for 20 minutes.

Serve and Enjoy!

 

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