"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Breadless Stuffed Mushrooms Recipe

This recipe for Breadless Stuffed Mushrooms, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Angie Gorkoff
Created: Monday, October 11, 2010

Category:

Ingredients:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
cup grated Parmesan cheese
teaspoon ground black pepper
teaspoon onion powder
teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese, softened

Directions:
Preheat oven to 350 F. 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.

 

 

 

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