Stuffed Mushrooms

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Stuffed Mushrooms
“These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy’s absolute favorite.”


  • 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


  1. Preheat oven to 350 degrees. Lubricate a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Break off the stems. Dice stems as small as possible and remove the tougher ends.
  2. Warm up oil in a large skillet over medium heat. Include garlic and chopped mushroom stems to the skillet. Fry until any wetness is gone. Put aside to cool.
  3. When the garlic and mushroom mixture is no longer hot, mix in cream cheese, Parmesan cheddar, black pepper, onion powder and cayenne pepper. Blend ought to be thick. Take a little spoon, fill every mushroom cap with a liberal amount of stuffing.
  4. Bake mushrooms for 20 minutes in the preheated oven.