The minute I saw these on Annie's blog, I knew I had to make them. I added some toasted bread crumbs to the top and I think they added a nice crunchy contrast to the cream cheese. They were a huge hit at the holiday party, and I definitely recommend them!
(adapted from AllRecipes)
24 whole fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
2 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 1/2 tsp butter
1/3 cup bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Spray a baking sheet or glass casserole dish with cooking spray.
Clean mushrooms with a damp paper towel.
Carefully break off stems.
Chop stems extremely fine, discarding tough end of stems.
Heat 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.
While cooling, melt the butter in a small saucepan.
Add the bread crumbs and cook, stirring, until the bread crumbs are golden brown.
When 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, and sprinkle with bread crumbs
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
24 whole fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
2 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 1/2 tsp butter
1/3 cup bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Spray a baking sheet or glass casserole dish with cooking spray.
Clean mushrooms with a damp paper towel.
Carefully break off stems.
Chop stems extremely fine, discarding tough end of stems.
Heat 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.
While cooling, melt the butter in a small saucepan.
Add the bread crumbs and cook, stirring, until the bread crumbs are golden brown.
When 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, and sprinkle with bread crumbs
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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7 comments:
These do look amazing! I love stuffed mushrooms.
wwuuaauhhh this look very very good.. an interesting recipes..I have known your blog by accident.. but I think Its very interesting.. congratulations from spain, pedro
I love bite sized treats!
I've made the allrecipes.com version with a few tweaks and it's awesome! Glad you enjoyed it too!
Oh, those look wonderful!!!!
And, you've been tagged :)
Hubby makes a good mushroom recipe, but this looks like it would give it a run for its money.
So glad you enjoyed them! These are always the most popular item at my party. I love the addition of the bread crumbs as well, I'll have to do that next time!
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