Have you ever had one of those days where nothing but something cheesy will do? It’s like comfort food for the soul, and these mushrooms are the perfect fix. Imagine biting into a juicy, savory little package—like finding a hidden gem at the bottom of a thrift store bin.
This recipe is my go-to for impressing guests or just treating myself on a lazy Sunday afternoon. After all, who doesn’t love a good surprise stuffed with cheese?
Steps
- Begin by gathering all the necessary ingredients. Preheat your oven to 350°F (175°C) and lightly coat a baking sheet with cooking spray.
- Wipe the mushrooms clean using a damp paper towel. Gently break off the stems and finely chop them, keeping the caps aside for stuffing.
- In a skillet over medium heat, warm the vegetable oil. Add the chopped mushroom stems and minced garlic, cooking until the moisture evaporates, about 3 to 5 minutes, ensuring the garlic does not burn.
- Transfer the cooked mushroom and garlic mixture to a bowl and allow it to cool for around 10 minutes. Mix in the softened cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper until the mixture is thick and well-blended.
- Fill each mushroom cap with a generous amount of the prepared stuffing using a small spoon. Place the stuffed mushrooms on the greased baking sheet.
- Bake the mushrooms in the preheated oven for approximately 20 minutes, or until they are hot and liquid begins to form beneath each cap.
Ingredients
- Cooking spray
- 12 fresh whole mushrooms, stems trimmed
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Nutritional Values
Calories: 1056 | Total Fat: 96g | Saturated Fat: 54g | Cholesterol: 264mg | Sodium: 984mg | Total Carbohydrate: 18g | Dietary Fiber: 0g | Total Sugars: 6g | Protein: 30g | Vitamin C: 6mg | Calcium: 426mg | Iron: 6mg | Potassium: 1032mg
FAQ
- Can I use any type of mushrooms for this recipe?
- While the recipe specifies whole fresh mushrooms, you can experiment with different types such as cremini or button mushrooms. Just ensure they are fresh and of a similar size for even cooking.
- Is it possible to make this recipe in advance?
- Yes, you can prepare the stuffing mixture and fill the mushroom caps a day ahead. Store them in the refrigerator and bake them just before serving.
- How can I make this recipe spicier?
- To add more heat, you can increase the amount of cayenne pepper or incorporate finely chopped jalapeños into the stuffing mixture.
- Can I substitute the cream cheese with a non-dairy option?
- Absolutely, you can use a non-dairy cream cheese alternative if you prefer a dairy-free version. Ensure the substitute has a similar consistency for best results.
- What can I serve with these stuffed mushrooms?
- These stuffed mushrooms make a great appetizer on their own, but you can also pair them with a fresh salad or serve as a side dish with grilled meats or pasta.
Tips
- To prevent the garlic from burning, keep a close eye on it while sautéing with the mushroom stems. Stir frequently until the moisture evaporates.
- Ensure the mushroom mixture is completely cool before combining it with the cream cheese and other ingredients. This will help achieve a thicker, well-blended stuffing.
- For easier stuffing, use a small spoon to generously fill each mushroom cap. This ensures the stuffing is evenly distributed and packed in well.
- Keep an eye on the mushrooms as they bake; they’re ready when they are hot and you see a bit of liquid forming under each cap, which should take about 20 minutes.
Equipment
- Baking sheet (cookie sheet)
- Large skillet
- Small spoon (for stuffing)
