VEGETARIAN: Delectable And Very Easy To Make Stuffed Mushrooms
This recipe will make you love mushrooms even more.
Mushrooms for me are one of those ingredients that I could basically cook in anyway I want. I really enjoy having them in a lot of our dishes at home. I also love having them as an appetizer on its own.
The simplest dishes can truly be made using this ingredients. And the amazing thing about it is that, it has tons of varieties. It is such a treat to be able to use not only one type of mushroom for every dish you think of using them for. Like for example, this recipe calls for relatively bulky mushrooms wherein you can put stuffings. It actually doesn’t matter what type of round mushrooms you use, so as long as you can create a whole or portion for the stuffing.
I personally recommend this recipe for parties that needs finger foods especially if your guests are looking for veggies. They would think that you ordered it from a restaurant but would be surprised and amazed once they find out you made them yourself.
Check out the recipe below.
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
Preheat 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.
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.
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.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
A very thank you to ripplefood.info for this delicious recipe.
Credits to allrecipes.com for the amazing images.