Classic Stuffed Mushrooms Recipe

When I was a kid, I hated mushrooms.  I think it was a texture thing.  Now that I’ve grown to like them, these stuffed mushrooms are one of my favorite appetizers.  We made them for the football game yesterday (Da Bears!) and I’m still craving more.

Ingredients

• 12 whole fresh mushrooms
• 1 tablespoon olive oil
• 1 tablespoon minced garlic (fresh or canned, both are delicious)
• 6-8 ounces softened cream cheese
• 1/4 cup grated Parmesan cheese (or more, if you’re anyone in our family)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cayenne pepper (add more if you like a little zing to your mushrooms)

Directions

Preheat oven to 350 degrees F.  Line a baking sheet with aluminum foil.

2.  Clean mushrooms with a damp paper towel.

3.  Carefully break off stems.  Chop stems extremely fine, discarding the tough ends of stems.

4.  Heat olive oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet.

5.  Fry for about 5 minutes, or until any moisture has disappeared.  Be careful not to burn the garlic.  Set aside to cool.

6.  When garlic and mushroom mixture has cooled, stir in cream cheese, Parmesan cheese, pepper, onion powder, and cayenne pepper.

7.  Using a spoon, fill each mushroom cap with a generous amount of stuffing.  Put the completed mushroom caps on the prepared baking sheet.

8.  Bake for 20 minutes or until the mushrooms are piping hot and liquid begins to form under caps.

I love these mushrooms because they can be served anywhere from a watching football game with friends to a nice dinner party.

Bon apetit!

For another delicious appetizer, check out Bacon-Wrapped Water Chestnuts.