Savory Stuffed Mushrooms

This is the most mouth-watering stuffed mushroom recipe!

Savory Stuffed Mushrooms

INGREDIENTS

• 2 containers whole fresh mushrooms

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup grated Parmesan cheese

• ¼ teaspoon ground black pepper

• ¼ teaspoon onion powder

• ¼ teaspoon ground chili powder

• Dried Parsley for topping

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a baking pan.

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. 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.

4. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese (leave a little for topping), black pepper, onion powder and chili powder. 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.

5. Top each mushroom with a sprinkle of parmesan cheese and finish off with a dash of parsley flakes on top of all of the mushrooms.

6. Bake for 20 minutes or until cheese is melted.

7. In the last minute of vooking, turn the oven to the Broil setting to slightly toast the cheese on top.

Enjoy!