Servings: 12
Vegetable oil
1 tbsp
1 tbsp, minced
Cream cheese
1 8-oz package, softened
Parmesan cheese
¼ cup, grated
Fresh ground black pepper
¼ tsp
Onion powder
¼ tsp
Ground cayenne pepper
¼ tsp
Restaurant Style Stuffed Mushrooms
5 m
40 m
Ready in:
45 m
  1. While preheating oven to 350°F/175°C/Gas Mark 4, grease a baking sheet with cooking spray. Wipe the mushrooms with a slightly moistened paper towel; remove the stems carefully. Cut off and discard the tough ends, chop the rest very finely.  
  2. Add oil to a large skillet, heat over medium heat. Fry garlic with chopped mushroom stems until all the moisture has cooked out; stir often to prevent garlic from burning. Let cool.
  3. Stir cream cheese into the cooled garlic mushroom mixture; mix in Parmesan cheese, season with onion powder and both peppers.
  4. Fill the mushroom caps with the mixture using a teaspoon. Place filled mushroom caps onto the baking sheet.
  5. Bake for 20 minutes or until you see liquid under the caps.