Mushrooms

Shea and I don't often enjoy snack foods or appetizers before big meals, but the other night I decided to fix up some stuffed mushrooms as an appetizer.  Shea arrived at my house just as I was putting the mushrooms into the oven.  He took a sample of the filling and raved about it.  As soon as the mushrooms were done cooking, we gobbled them up.  These are an excellent appetizer! 

Stuffed Mushrooms

12 fresh button mushrooms, stems reserved
1 tablespoon EVOO
1 clove garlic, minced
1/4 cup onion (maybe less???)
1/2 package of philadelphia cream cheese, softened
1/4 cup fresh grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (or less, if you don't want as much of a kick)

1.  Preheat oven to 350 degrees.  Spray mini muffin tray with PAM cooking spray.  If you don't have one, a baking sheet can be used.

2.  Clean mushrooms with a damp towel.  Break off stems and discard tough end of stem.  Place stems, onion, and minced garlic into a food processor and process into a very fine mixture.

3.  Heat skillet over medium heat.  Add EVOO and sautee stems, onion, and garlic mixture until all moisture has been drawn out.  Remove from heat and cool slightly.

4.  Mix together cream cheese, parmesan cheese, black pepper, and cayenne pepper.  Add in the sauteed mixture and stir until well blended.

5.  Place mixture into mushroom caps. 

6.  Bake 20 minutes, uncovered. 

Bon appetit!

Next time I make them (because Shea says there WILL be a next time), I am going to try adding breadcrumbs to the recipe.  I want a little crunch to go along with these.  I'm not sure whether I will mix the breadcrumbs into the filling or just sprinkle each filled mushroom before placing in the oven.  I will share my results when I make this next!