Servings: 12
12 whole fresh mushrooms
Vegetable oil
1 tbs.
Minced garlic
1 tbs
Cream cheese, softened
 1 (8 ounce) package
Grated Parmesan cheese
1/4 cup
Ground black pepper
1/4 tsp.
Onion powder
1/4 tsp.
Ground cayenne pepper
1/4 tsp.
for decoration
Mouthwatering Stuffed Mushrooms
15 m
35 m
Ready in:
50 m
  1. Preheat oven to 350° F/175° C/Gas Mark 4. Lightly grease a baking sheet. Rinse mushrooms and break off stems. Mince stems very fine.
  2. Heat oil in a large frying pan over medium heat. Add garlic and chopped mushroom stems. Cook until any moisture has evaporated, watching out not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is cooled down, mix in cream cheese and Parmesan cheese. Season with black pepper, onion powder, and cayenne pepper. The mixture should have very thick consistency. With a little spoon, stuff each mushroom head with a generous amount of stuffing. Place the mushroom caps on the prepared baking sheet.
  4. Bake for 20 minutes in the preheated oven. Decorate with a pinch of parsley.