Stuffed Mushrooms

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I have always been a fan of the concept of stuffed mushrooms. Big meaty mushrooms stuffed with all kinds of delicious filling and baked until warm. Seriously what is not to love about that idea. The only problem was that up until last weekend I had never actually eaten a stuffed mushroom. Why do you ask, well I happen to hate (with a passion) onion and seafood and I was just sure that every stuffed mushroom I had ever been offered had one or both of those ingredients in it. So to be safe I waited until I could make them myself to truly indulge in their deliciousness. I helped a friend from work prepare some dishes for a birthday party this past weekend and these stuffed mushrooms were one of the first things that I suggested to make.


These mushrooms were an absolute hit! There were about 50 pieces made and they were the first dish to totally disappear at the party. I had a few requests for the recipe and many people telling me how delicious they were. The prep work of cleaning all the mushrooms is a little time consuming but is definitely worth it. I will definitely be making these again and again.

Mouth-Watering Stuffed Mushrooms
from Annie's Eats originally adapted from Allrecipes

Ingredients
24 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.