A few months ago, my friend Steph introduced me to the most delicious stuffed mushrooms I have ever experienced. Unlike most recipes for stuffed mushrooms, these are both vegetarian and gluten free, making them the perfect appetizer for any party. I'm happy to share Steph's famous recipe with you below...Enjoy!
Prep time: 25 minutes
Cook time: 20 minutes
24 whole fresh mushrooms (on the smaller side)
1 T olive oil
1 T minced garlic
1 (8 oz) package cream cheese, softened
1/4 c grated Parmesan cheese
1/4 t ground black pepper
1/4 t onion powder
1/4 t ground cayenne pepper (a little more if you like it spicier)
2 green onions, chopped
3 T chopped parsley
1) Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and chop extremely fine, discarding tough end of stems. Arrange mushroom caps* on the baking sheet (*I slice a little off the bottom of each cap so they sit flat on the sheet).
2) Heat oil in a large skillet over medium heat. Add garlic and chopped mushrooms to skillet and fry until any moisture has disappeared, taking care not to burn garlic. Set aside in a mixing bowl to cool for a few minutes.
3) Stir in cream cheese, Parmesan cheese, black pepper, onion powder, cayenne pepper, green onions and parsley into the mushroom/garlic mixture. Mixture should be very thick. You can then use a little spoon and fill each mushroom cap, OR fill a zip-lock bag, cut a corner off, and pipe the filling in each (SO much easier).
4) Bake for 20 minutes in your preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.