Tuesday, October 12, 2010

We now return you to your irregularly programmed show...

I made stuffed mushroom appetizers tonight to take to a dinner party. They are like tiny morsels of mushroom CRACK. Super easy, as well.

12 fresh mushrooms (I bought large, stuffing, white mushrooms, I imagine any would work)
1 tbsp minced garlic
1 tbsp olive oil
1/4th cup parmesan cheese
1 package cream cheese (8oz) softened
1/4tsp ground black pepepr
1/4 tsp ground red pepper
1/4 tsp onion powder

Preheat oven to 350, coat cookie sheet/cooking pan with non-stick spray.

Wash mushrooms gently with a damp paper towel. Carefully pull stems off mushrooms (so as not to break caps).

Finely mince mushroom stems, mince garlic. Place in oil and cook until no moisture remains. Allow to cool to room temperature or slightly warmer.

Add cream cheese, parmesan, and spices. Mix. Scoop spoonfuls into mushroom caps, cook at 350 for 20 minutes (until piping hot and small puddles of liquid form under mushrooms).


A modification: I would use 1/8th tsp red pepper unless you like a little bite to your mushroom caps. Also, serve at least warm - cold mushrooms are not good.

1 comment:

LetMeTellYouATale said...

Mmmmmm I am going to try this!