Stuffed Mushrooms

By Debe Pendice

Ingredients
  • 12 whole fresh mushrooms

  • 1 tbsp vegetable oil

  • 1 tbsp minced garlic

  • 1 package cream cheese, soften

  • 1/4 cup grated parmesan cheese

  • 1/4 tsp ground black pepper

  • 1/4 tsp onion powder

  • 1/4 tsp ground cayenne (optional)

Directions
  1. Preheat oven to 350 F. Sray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. carefully break off stems. Chop stems extremely fine, discarding tough end of stem.

  2. Heat oil in a large skillet over medim heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, blackpepper, onion powder and cayenne(optional). Mixture should be very thick. using a spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.

  4. Bake for 20 minutes in a preheated oven, or until mushrooms are piping hot and liquid starts to form under caps.


Nutritional Facts

Servings
1
Calories
91
Protein
2.9 g
Fat
8.4 g (sat 4.7)
Carbohydrates
1.6 g
Fiber
0.3 g
Cholesterol
22 mg
sodium
95 mg
12 Servings....

snacks weight loss low carb diabetic friendly mushrooms

5 replies

ynkjet
ynkjet 2009-12-07 11:46:13 -0600 Report

This was good but I didn't waset anything I finely choped up the stems of the mushrooms and added to the cream cheese mixture gave it just on more flavor to them. Husand liked them too.