Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
12 whole fresh mushrooms, tough ends trimmed
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 (8 oz.) package of cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. ground black pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
The oven should be preheated to 350 degrees F (175 degrees C). Spray some cooking oil on a baking sheet.
With a wet paper towel, clean the mushrooms. Break off the mushroom stems with caution. Cut stems into fine pieces and reserve crowns.
A giant skillet with medium heat is used to heat the oil. Garlic should not be burned as it is cooked in hot oil for 3 to 5 minutes while cooking chopped mushroom stems. Spread the mushroom mixture into a bowl and let it sit for 10 minutes to cool thoroughly.
Once the mushroom mixture has cooled, add cream cheese, Parmesan cheese, cayenne pepper, black pepper, and onion powder. Stir until well combined and extremely thick. Fill each mushroom cap to the brim with stuffing using a tiny spoon. Place the stuffed mushrooms on the cookie sheet that has been prepared.
Bake for about 20 minutes in the preheated oven or until each cap is dripping with liquid.