A few months back, my wife and I hosted a party at our house for my birthday. We did everything for this party. We cleaned. We decorated. We cooked. That’s right, we cooked. We ended up having about 20 guests in the house at the high point. Now you may be looking at the title of this post and thinking that I am calling my dear friends fungi. But that is not the case. For most of them at least. What I’m referring to is one of the dishes that we cooked and served for the party. We had quite a spread, and certain guests have been badgering ….uh….asking nicely…. for some of the recipes ever since the night of the party. Well I’m here now to share recipe #1 from the party. If you were there, follow this exactly and you will be rewarded with a very familiar flavor. If you were not there, follow this anyway because it will taste delicious.
Cream Cheese Stuffed Mushrooms
Please note that this is not my original recipe, I found it online and made some adjustments to it.
- 12 whole, fresh white button mushrooms. Or however many you want.
- 1 tbsp vegetable oil.
- 1 tbsp minced garlic. (I like garlic, so I think I ended up using about 2 or 3 cloves per serving.)
- 8 ounce package of cream cheese, softened.
- 1/4 cup grated parmesan cheese.
- 1/4 tsp onion powder.
- 1/4 tsp cayenne powder. (I am pretty sure I used more than this, for a slightly stronger punch.)
- Fresh ground black pepper to taste.
- Preheat the oven to 350°. While that is heating up, go ahead and clean off all of your mushrooms, pull the stems out and mince them really really fine. Keep in mind also that sometimes the bottom of the stem can get a little “woody” so you might want to remove a small sliver from the bottom.
- Prepare a cookie sheet (with the lip going all the way around) by spraying it lightly with non-stick spray, or you could cover with parchment. Once done, place the mushroom caps open-side up on the sheet to await fillage.
- Heat the vegetable oil in a medium-sized skillet. Once it is hot, add the garlic and mushroom stem mince. Cook that, stirring often, until any moisture that may have been in there is gone. Please don’t burn the garlic. You will regret it. Once that’s done, remove it from the pan to cool off a bit.
- Once it has cooled down and you can touch it, add the softened cream cheese, cayenne, onion powder, pepper and parmesan cheese. Stir until combined well. This is going to be very thick! Once combined, use a small spoon or piping bag to fill each mushroom cap to the brim. Evenly distribute amongst the caps so they will cook evenly.
- Once the mixture has been distributed to the caps, place the cookie sheet in the oven for about 20 minutes. You may start to see some liquid pooling underneath the caps near the end of cooking. This is normal, and it is a sign that things are basically done in there.
- Take out of the oven once done and let them cool for a little bit. If you skip this step and go straight to 7, you will be sorely disappointed because you will burn your tongue and not be able to taste the rest of the delicious mushrooms.
- Devour once cool enough to not scorch your tongue and entire mouth.
Depending on the size of the mushrooms that you’re able to find, you may need to alter this recipe a bit. Also, these are not for the faint of heart. That cream cheese is the real deal and can clog your arteries in no time flat, so please be cautious when eating them. And by cautious, I mean: Save some for the rest of the family and don’t be greedy 🙂 If you have any problems, concerns or questions regarding this recipe, feel free to reach out to me. I will assist where I can, when I can.Love your life, stay positive, and play with your food 🙂