Thursday, May 27, 2010
I served these on Mother's Day and they were a big hit. Nick begged me to make them again, so here they are! Incredibly easy and very tasty. This is also a flexible recipe. Add a little tabasco for a kick or some cooked sausage for some protein. Make it your own!
Nick even helped me stuff them! (Those are his big man hands.)
24 whole button mushrooms
3-4 cloves of garlic, minced
2 teaspoons vegetable oil
8 ounces cream cheese
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne (I left this out since I didn't have any cayenne . . . surprise!)
bread crumbs and minced fresh herbs
Preheat oven to 350 degrees. Grease a baking sheet with cooking spray. Clean the mushrooms with a damp towel and remove the stems.
Add stems and garlic to a food processor. Pulse in brief bursts until its all finely chopped.
Heat the oil in a skillet over medium heat. Add mushroom stem and garlic mixture and cook until the moisture disappears, about 5 to 7 minutes.
Lower the heat to medium-low. Stir in cream cheese, parmesan, and spices. Stir until smooth and creamy, then remove from heat. Fill each mushroom cap with a generous amount of filling.
Top with breadcrumbs and place on baking sheet. Bake 20-30 minutes or until hot and liquid forms under the caps. Garnish with herbs and serve immediately.