A short and simple post today for Stuffed Mushrooms which are SB Friendly. I’m supplying an internet photo as my camera is busy charging….
~~CREAMY CHEESY STUFFED MUSHROOMS~~
12 large whole fresh mushrooms (you may have enough filling for more)
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 oz) package low fat or fat free cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350F/180C. Line a baking sheet with foil then spray with cooking spray.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine.
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.
Remove from oven and sprinkle with parsley, if desired.
♥♥ Terri ♥♥
RIP Joe Paterno, Penn State Nittany Lions Football Coach