Sarah's StoryThis 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.
whole fresh mushrooms
2 - 8 oz
pkgs cream cheese; softened
stalks green onion; finely chopped
ground black pepper
ground cayenne pepper
1Preheat 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.
2Heat oil in skillet. Add garlic & mushroom stems. Saute until moisture is nearly gone being careful not to burn. Set aside and cool.
3Once 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.
4Using 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!
elizabeth duckworth thekitchenruler - Jul 16, 2013
Could you tell me what type of mushroom, and the size? With over a pound of ingredients they must be quite large.
I would like to try this but want to check first before buying Portobellos. With over a pound of ingredients, the mushrooms would have to be at least 3" in diameter. Also, there is a big difference between Whites and Baby Bella's, one is mild and the other earthy in taste and aroma, I am assuming you are referring to baby bella's?
Oh my, so many questions....I'm sorry.