"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

STUFFED MUSHROOMS Recipe

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This recipe for STUFFED MUSHROOMS, by , is from The Hutton Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Bradberry
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 whole mushrooms
2 TBSP vegetable oil
2 TBSP minced garlic
2 (8 oz) package cream cheese, softened
cup grated Parmesan cheese
tsp ground black pepper
tsp onion powder
tsp ground cayenne pepper

Directions:
Directions:
Preheat oven to 350 F. Spray backing sheet with cooking spray. Clean mushrooms and break off stems. Finely chop stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to skillet. Fry until moisture disappears, 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 thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes in oven or until mushrooms are piping hot and liquid starts to form under caps.

Number Of Servings:
Number Of Servings:
24

 

 

 

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