Week 36: Stuffed Mushrooms

This is an appetizer I was planning on serving at a New Year's party, so Abby and I made the filling, and just prepared six to begin with so we could taste them. I stored the rest of the filling to stuff the mushrooms and bake them right before the party so they would still be hot.

This is the first time I've ever really enjoyed stuffed mushrooms since I only recently started eating mushrooms willingly. The texture has always been just a little off for me. Many stuffed mushroom recipes include sausage, but that's not really my style. These were nearly perfect.

Year of Yum Rating: FOUR and a HALF STARS

INGREDIENTS
24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper



DIRECTIONS
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.