Stuffed Mushrooms

Name: Stuffed Mushrooms
Total time: 4500 s
Cuisine: American
Ingredients: 24 Whole fresh mushrooms; 2 tbsp Olive oil; 2 tbsp Minced fresh garlic (I usually add more as we are garlic lovers); 16 oz Cream cheese (softened); 1/2 cup Parm cheese; 1/2 tsp Black pepper; 1/2 tsp Onion powder; 1/2 tsp Cayenne pepper; 4 tbsp Butter

vinac @cook_3519017

Denver, Colorado

I have been making this stuffed mushroom recipe for years now and is one of our favorite mushroom sides. Stuffing is rich, creamy and awesome! Pictured above as a side with beef tenderloin with a red wine reduction sauce and mashed potatoes.

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Ingredients

1 hour 15 mins

24Whole fresh mushrooms
2 tbspOlive oil
2 tbspMinced fresh garlic (I usually add more as we are garlic lovers)
16 ozCream cheese (softened)
1/2 cupParm cheese
1/2 tspBlack pepper
1/2 tspOnion powder
1/2 tspCayenne pepper
4 tbspButter

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Steps

1 hour 15 mins

1

Preheat oven to 350°F. Clean mushrooms and carefully de-stem. Cut off & discard the tough ends of stems, chopping the rest of stems very fine.
2

Heat olive oil over medium heat. Add garlic and chopped mushroom stems to pan. Cook until moisture has disappeared, do not burn garlic. Cool.
3

Stir in cream cheese, parm cheese, pepper, onion powder, and cayenne. Mix well.
4

Melt butter in a small bowl. Toss or baste mushrooms in butter mixture until coated. I find this keeps the mushrooms nice and moist while cooking in the oven.
5

Spoon cream cheese mixture into each mushroom, I use a generous amount on each mushroom as we like them overstuffed.
6

Bake in oven until browned, I find cooking times can vary depending on the amount of stuffing. Since we like ours overstuffed (and live at high altitudes) I cook mine for around 40-45 mins in order to get them browned to our liking. Start checking them after 20 mins and adjust to your liking.
7

Let cool for 10 mins and serve!