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Stuffed Mushrooms

This is a variation on Mouth Watering Stuffed Mushrooms from Allrecipes.com. I've made it many times and it's always been quite tasty with a little extra bite from the cayenne. It's pretty easy to make.


2 (10-16 oz.) packages of large or stuffing mushrooms
1 tbs. vegetable oil
1 tbs. minced garlic
1 (8 oz.) package cream cheese
1/2 cup bread cumbs
1/4 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp .onion powder
1/4 tsp. ground cayenne pepper

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1. Preheat oven to 350 F and grease a baking sheet or pan (approx 13" x 9"). Wash mushrooms, then carefully break off stems. Using a food processor, chop the mushroom stems until fine.  

2. Heat oil in large pan over medium heat. Add garlic and chopped mushrooms and fry until signs of water have dissappeared (will still be a little moist). Set aside to cool.  

3. When mushrooms have cooled a little, mix in cream cheese. (It may be easier to combine it with your hand than with a utensil). Mix in parmesan cheese, bread crumbs, pepper, onion powder and cayenne pepper. Using a spoon or small spatula, fill each mushroom cap with a generous amount of stuffing. Arrange mushrooms on baking sheet.  

4. Bake at 350 for 20 minutes. Mushooms will shrink a little and form liquid on the sheet. Serve while hot!  

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