My Favorite Stuffed Mushrooms
"I think the title says it all, although I think these are a universal favorite. I could almost eat them all myself!"
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 lb white mushroom, whole
- 2 tablespoons olive oil
- 3 tablespoons garlic, finely minced
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup parmesan cheese, grated
directions
- Preheat oven to 350 degrees.
- Wipe mushooms clean and remove stems. Mince stems finely.
- In large skillet over medium heat, heat oil. Saute garlic and mushrooms until soft, and liquid has disappeared. If necessary, turn heat down in order not to burn garlic. Add black pepper, onion powder, cayenne pepper, and Parmesan cheese.
- Once thoroughly combined, add cream cheese to skillet. Stir until thoroughly combined, then remove from heat.
- Fill mushrooms caps liberally with stuffing. Arrange mushrooms on greased baking sheet.
- Bake at 350 degrees for 20 minutes, until liquid forms underneath mushrooms and top is brown and bubbly.
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Reviews
-
Really easy and terrific! We ate a bunch of these on Sunday during the game. Made for Football Pool 2013. -
These mushrooms are so good and very easy to do. I won't change a thing, they're perfect like that. Thanks Jackie :) Made for PRMR tag game
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
