I’ll be honest. I don’t care for mushrooms at all. In fact, I might go as far as to even say that I hate them. However, I knew I had some mushrooms lovers coming to our Christmas party, and I couldn’t deny them some fabulous stuffed mushrooms. For those at the party who liked mushrooms, they ended up loving this stuffed version. I went with a simple recipe for the filling, just some cream cheese, spices and parmesan cheese. They are a perfect appetizer for entertaining, as they are naturally bite size, require no utensils to eat, and can be prepped the night before.
Yields: About 24 mushrooms
24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)
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.