Stuffed Mushrooms

The savory goodness of stuffed mushrooms has made them one of the top party appetizers of all time. The natural earthiness of the mushroom blended with the flavors of garlic, olive oil, and cheese come together for an unforgettable combination. I like this recipe because it has some cheese in it but not too much as to make the mushroom soggy. These will stand up all night on your party table…that is if they don’t all get eaten first!

Stuffed Mushrooms

12 whole fresh mushrooms

1 Tbsp olive oil

1 Tbsp minced garlic

1 Tbsp minced white onion

1/2 cup bread crumbs

2 Tbsp grated parmesan cheese

1/4 tsp onion powder

1/8 tsp ground cayenne pepper

Salt and black pepper to taste

1/2 cup cream cheese, softened

Olive oil for drizzling

Parmesan cheese for sprinkling

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a clean damp towel or paper towel. Wiggle stems gently and pull them out exposing the mushroom cavity. Gently scrape out any remaining stem in the cavity and place on baking sheet.

Chop the stems finely removing any tough end pieces.

Heat olive oil in skillet over medium heat. Add garlic and onion to the oil and sauté for about 30 seconds. Add mushroom stems and sauté together until fully cooked and no liquid remains. Be careful not to burn the garlic. Remove from heat and cool completely.

In bowl mix together bread crumbs, parmesan cheese, onion powder, cayenne pepper, salt, and pepper. Add mushroom mixture and cream cheese. Mix together using fork until all the cream cheese is fully integrated. Spoon a generous amount of mixture into each mushroom cavity. Drizzle lightly with olive oil and sprinkle with parmesan cheese. Bake for about 20 min. or until light golden brown crust forms. Serve and enjoy!