Ingredients:
- 24 whole fresh mushrooms
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. ground cayenne pepper
Directions:
- Preheat the oven to 350 F.
- Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor, and pulse in brief bursts until mushroom stems and garlic are finely chopped.
- Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5 to 7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat.
- Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired.
- Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.
- Transfer to a serving platter, garnish with fresh herbs, if using, and serve immediately.
