Friday, September 16, 2011
If I had to select one category of cuisine I preferred cooking above all others, it might be appetizers. I love appetizers. It's funny because I never order them when out to eat, but I find them irresistible when made at home. So far I have found no occasion which can't be improved with some appetizers: football games, baptisms, baby showers, Tuesdays. And perhaps my favorite appetizer of all time is these stuffed mushrooms. If you've been looking for the perfect stuffed mushroom recipe, search no further. This is it.
These mushrooms are stuffed with a mixture of cream cheese, garlic, and even more mushroom. I love the flavor of garlic paired with the mushrooms. I've eaten too many stuffed mushrooms before that were bland. Not these. These are so good, eating only one, or two, is not an option.
24oz (generally 3 pkgs) white mushrooms
1 tbsp vegetable oil
1 tbsp minced garlic
1 8oz pkg cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1. Preheat oven to 350 degrees.
2. Wash and dry mushrooms. Pop out the the stems and then finely chop them. Place the caps in a 9 x 13 glass baking dish and set aside.
3. In a skillet over medium heat, heat the oil. Add the chopped mushroom stems and cook for about 5 minutes, or until stem pieces soften. Add the garlic and heat until fragrant, about two minutes. Remove skillet from heat and stir in the cream cheese, Parmesan, black pepper, onion powder, and cayenne. Spoon mixture into mushroom caps. Sprinkle with breadcrumbs.
4. Bake in preheated oven for about 20 minutes, or until mushrooms start to release juices and become tender. Serve immediately.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday