INGREDIENTS
12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped cilantro
1 package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic, cilantro and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic, cilantro and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and onion powder.
1 package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic, cilantro and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic, cilantro and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and onion 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.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
No comments:
Post a Comment