I mentioned this appetizer in my post about our holiday party, but I thought these stuffed mushrooms were worthy of their own post. I absolutely love stuffed mushrooms and even if you don't like mushrooms, you might like these. One of our party guests said that they didn't like mushrooms but they liked these stuffed mushrooms. It must be the delicious filling that disguises the mushroom taste. The filling is creamy, rich and the cayenne pepper adds a little kick. I only had a few left at the end of the night and trust me, they are just as yummy heated up the next day. These are great for entertaining too because you can stuff the mushrooms ahead of time, refrigerate and pop them in the oven before the party! These will not disappoint your holiday guests, in fact, you might convert some mushroom haters. : ) These will definitely become an appetizer staple at my parties.
24 whole fresh button mushrooms
3-4 cloves garlic, minced
2 tsp. vegetable oil
8 ounces cream cheese, softened (I used 1/3 less fat)
1/4 cup grated Parmesan cheese
1/4 tsp. ground pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
Bread crumbs and minced fresh herbs for garnish (optional)
Preheat the oven to 350 degrees. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps and add the stems to the bowl of a food processor. Set the mushroom caps aside to fill later. Add the garlic to the food processor as well, and pulse until the mushroom stems and garlic are finely chopped. You can also finely chop the mushroom stems and garlic by hand.
Heat the oil in a large skillet over medium heat. Add the mushroom stems and garlic to the skillet and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the softened cream cheese, parmesan cheese and spices. Stir together until the misture 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.
***Recipe from Annie's Eats, originally from All Recipes.com