Hey Amy!

Continuing my love affair with the small bites, today I give you a lovely stuffed mushroom for the vegetarians.  I make these along with these when I am entertaining.  It’s also a very quick recipe to whip up when you have unexpected guests.

Ingredients:

12 whole fresh mushrooms
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1-8 oz. package cream cheese, softened
1/4 c.  grated Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper

Preheat oven to 350.  Spray a baking sheet with cooking spray.  Clean mushrooms well.  Carefully break off stems and chop them 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 and saute  until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.

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 and arrange the caps on baking sheet.  Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps.

Make sure you choose large mushrooms at the market.  You are seeking nice sized caps!  The more to stuff you with, my dear.

xo–me

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