Stuffed mushrooms are a true delicatessen that should be in every home cook’s repertoire. They’re easy to make, they’re great for parties, and the variations are endless, especially for the ingredients for the stuffing. If you are willing to try this inviting appetizer, just use regular button mushrooms or the brown creminis. You can get as creative as you like with the filling: uses bacon or garlic or Parmesan cheese, basil, cherry tomatoes, herbs, nuts, breadcrumbs, chopped mushroom stems and much more! If you are after a delicious vegetarian or vegan recipe, this recipe could be the perfect solution if you use the right ingredients. Personally I like my stuffed mushrooms with some crispy bacon, some Asiago cheese (a lovely Italian cheese), garlic and parsley.
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 red onion, minced
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
Preheat oven to 350°F (175°C), then spray a baking sheet with cooking spray. Clean the mushrooms with a damp paper towel and carefully break off stems. Chop the stems extremely fine, discarding their tough end. Heat the oil in a large skillet over medium heat. Add garlic, minced red onion and chopped mushroom stems to the skillet, then fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and cayenne pepper. Mixture should be quite thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet and bake for 20 minutes in the preheated oven, or until stuffed mushrooms are piping hot and liquid starts to form under caps.