Stuffed Mushrooms
12 Fresh portobello mushrooms
1 Tbsp olive oil
1 Tbsp minced garlic
8 oz cream cheese, softened.
¼ cup grated parmesan cheese
½ tsp black pepper
¼ tsp onion powder
¼ tsp cayenne pepper
Preheat oven to 350 degrees F.
Clean mushrooms with damp paper towel.
Remove stems and hollow out insides; save.
Place mushroom caps on parchment covered baking sheet.
Chop stems finely.
Place 1 Tbsp olive oil in skillet on medium heat.
Add chopped stems and heat, stirring until softened.
Add black pepper, onion powder and cayenne.
Reduce heat and add fresh garlic, stirring until well combined.
Remove skillet from heat.
In medium bowl, stir together cream cheese and parmesan cheese.
Add cooked mushroom mixture and combine well.
Pipe mixture into mushroom caps, being careful not to overfill. (can use a spoon as well)
Place in 350-degree oven for 20 minutes.
Enjoy.
Mushrooms reheat well in an air fryer, toaster oven or conventional oven.