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Mouth-Watering Stuffed Mushrooms Recipe

Recipe by: Angie Gorkoff

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook20 m
  • Ready In45 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • 2Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • 3When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • 4Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 88 cals
  • 12 whole fresh mushrooms
  • 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 ground cayenne pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    88
    4%
  • Fat:
    8.2
    13%
  • Carbs:
    1.5
    < 1%
  • Protein:
    2.7
    5%
  • Cholesterol:
    22
    7%

Based on a 2,000 calorie diet

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