Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package 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
Directions
1. Preheat oven to 350F. Spray a baking sheet with cooking spray. Rinse and clean mushrooms. Carefully break off stems and dice the stems.
2. Heat oil in a large skillet over medium heat. Add chopped mushroom stems to the skillet and fry until any moisture has disappeared. A few minutes before the mushrooms are done add garlic and cook for 2 minutes. Set aside to cool.
3. When garlic and mushroom mixture is cool, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes or until liquid starts to form under caps.