Ahh, mushrooms. My favorite vegetable. I love mushrooms so what do you suppose my favorite appetizer is? Mushrooms in any form, of course! Joe especially loved these mushrooms because they had a little “kick” to them as he likes to say. I could only only eat a few since I’m a big baby when it comes to spicy things, but I thought they were delicious. I especially liked Cate’s idea of adding a sprinkle of toasted breadcrumbs on top. I thought it added the perfect crunchy contrast to the cream cheese.
24 whole fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
2 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 1/2 tsp butter
1/3 cup bread crumbs
Preheat the oven to 350 degrees F. Spray a baking sheet or glass casserole dish with cooking spray.
Clean the mushrooms with a damp paper towel and carefully break off the stems. Chop the stems extremely fine making sure to discard the tough end.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared making sure not to burn the garlic. Set aside to cool.
Meanwhile, melt the butter in a small saucepan. Add the bread crumbs and toast, stirring, until the bread crumbs are golden brown.
Once the mushroom mixture is cooled, stir in cream cheese, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mixture will be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet and sprinkle with toasted bread crumbs. Bake for 20 minutes in the preheated oven, or until the mushrooms are hot and liquid starts to form under the caps.
Source: Fresh from Cate’s Kitchen
Entry filed under: appetizer.