No Meat But All Heat Stuffed Mushrooms

Sarah D. Recipe

By Sarah D. SarahDe

This recipe was shared by a good friend, who's family regularly makes this mouth-watering appetizer for Sunday Football games.
Very easy to make, no meat needed, and the cayenne pepper makes it pop!
This recipe can easily be halved, for smaller gatherings.


Recipe Rating:
 2 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

24
whole fresh mushrooms
2 Tbsp
vegetable oil
2 Tbsp
minced garlic
2 - 8 oz
pkgs cream cheese; softened
4-6
stalks green onion; finely chopped
1/2 c
grated parmesan
1/2 tsp
ground black pepper
1/2 tsp
onion powder
1/2 tsp
ground cayenne pepper

Directions

1
Preheat Oven to 350 Degrees. Spray baking sheet w/ cooking spray. Using a damp paper towel, gently clean mushrooms off, then carefully break off stems. Finely chop the stems up.
2
Heat oil in skillet. Add garlic & mushroom stems. Saute until moisture is nearly gone being careful not to burn. Set aside and cool.
3
Once mixture cools somewhat, add finely chopped green onions, the cream cheese, parm cheese, pepper, onion powder & cayenne to the mixture and mix by hand until ingredients and cream cheese are comletely incorporated. Mixture should be somewhat thick.
4
Using a teaspoon, stuff each mushroom cap with mixture & place on cookie sheet for baking.
Bake for 20 minutes or until liquid forms under the mushroom caps. Serve warm!
OR another option: once caps are stuffed, cover and refrigerate to bake the following day.
*Note, the last few times I've made these, I've placed my mushrooms on a metal cookie cooling rack inside the cookie sheet, letting the mushroom juices flow beneath the mushrooms while they are baking. Can be done either way! Enjoy and Happy Cooking!