stuffed mushrooms recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Keto, Low-Carb
Ingredients
Scale
- 24 whole fresh mushrooms (white button or cremini)
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for a kick)
- Fresh chopped parsley for garnish
Instructions
- Clean the mushrooms with a damp paper towel to remove any dirt. Carefully break off the stems from the caps. Set the caps aside on a baking sheet. Finely chop the stems, discarding the very bottom woody ends.
- Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped mushroom stems and minced garlic. Sauté for about 5 to 7 minutes until the moisture from the stems has evaporated and they are tender. Set aside to cool slightly.
- In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper. Stir in the cooled sautéed mushroom stems and garlic until the mixture is smooth and well combined.
- Using a small spoon or a piping bag, generously fill each mushroom cap with the cream cheese mixture. Arrange the stuffed mushrooms on a lightly greased baking sheet with the filling facing upward.
- Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for 20 minutes. The mushrooms should be tender and the tops should be slightly browned. Garnish with fresh parsley before serving.
Find it online: https://www.yucolor.com/snacks/stuffed-mushrooms-recipe/