No Meat But All Heat Stuffed Mushrooms
|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|
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.
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!