“These delicious, cheesy and mouth-watering stuffed mushrooms taste just like restaurant-style stuffed mushrooms and an absolute favorite of my family and friends.”
Prep: 25 m Cook: 20 m Ready In 45 m
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To make this Cheesy and Mouth-Watering Stuffed Mushroom, You’ll need the following Ingredients:
Ingredients:
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 (8 ounces) package cream cheese, softened
1/4 teaspoon ground black pepper
12 whole fresh mushrooms
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions:
1. 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 the 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 the 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. The 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.
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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CHEESY AND MOUTH-WATERING STUFFED MUSHROOM
Cheesy and Mouth-Watering Stuffed Mushroom
"These delicious, cheesy and mouth-watering stuffed mushrooms taste just like restaurant-style stuffed mushrooms and an absolute favorite of my family and friends."
- 12 whole fresh mushrooms
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 (8 ounces) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
- 1/4 tsp 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 the 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 the 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. The 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.
