Easy Stuffed Mushrooms

When I find a new food to enjoy, I get into an obsession mode. I start to incorporate my new “food of choice” into everything I cook. My recent food of choice has been Portobello mushrooms. I was never a massive mushroom fan, due to the texture. I recently felt adventurous and decided to try them on my pizza, and became hooked. My taste buds must have drastically changed for me to accept mushrooms into my life. Since then, mushrooms have been on the grocery list every week.

At one on my favorite restaurants, The Melting Pot (who else is in LOVE with this place?) I had the stuffed mushrooms. It became one of my favorite foods they offer, and asked the waiter what ingredients were used in the filling. I wanted to recreate it, so I bought the ingredients and got to work. The preparation was a lot easier then I imagined, and before I knew it, I had a fancy display of stuffed Portobello mushrooms to serve!

These are the perfect bite size snack, a great appetizer to serve, sets the mood for a romantic dinner, or will complete an entree as a side dish. The flavor is addicting, the taste is exceptional and is a must to make!

Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
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.

Let cool, and serve while warm!

Ingredients:

  • 12 whole fresh mushrooms (I used Portobello’s)
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  3. Heat oil in a large skillet over medium heat.
  4. Add garlic and chopped mushroom stems to the skillet.
  5. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  6. 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.
  7. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
  8. Arrange the mushroom caps on prepared cookie sheet.
  9. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  10. Serve and enjoy!

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