Thursday, November 7, 2013
25 medium sized mushrooms
1 T. olive oil
2 cloves garlic (minced)
1 (8 oz) block cream cheese
1/4 cup grated parmesan cheese
1/2 tsp. onion powder
1/4 tsp cayenne powder
3 T. butter
1/2 cup italian style bread crumbs
Wash and dry mushrooms and remove stems (but don't throw them away). Mince stems and cook in olive oil over medium heat until softened (about 4 minutes). Add garlic and continue cooking for 1-2 minutes or until garlic is fragrant. Mix garlic mixture with cream cheese, parmesan, onion and cayenne powders.
Stuff each mushroom cap with appx. 1 tsp of the mixture each, depending on the size of the mushrooms.
Melt butter in the microwave and add bread crumbs. Stir to make a coarse crumb mixture. Dip each stuffed mushroom in crumb mixture to top. Arrange mushrooms on a large cookie sheet and bake for 20 minutes at 350 degrees until filling is hot and water begins to form under caps. Enjoy!
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These are delicious! Thanks for sharing!ReplyDelete
yum! Ray grilled me the BIG, Portobello mushroom. He just put on spinach, cheese and tomato slice and then a fancy cheese ... yumReplyDelete