Cheesy Stuffed Mushrooms
Even people who don't like mushrooms will like these tasty cheesy bites.
Total Time: 60 minutes
1-2 containers crimini mushrooms
1/2 cup (1 stick) butter, melted
1 T. minced fresh garlic
3 T. olive oil
1 (8 oz.) package cream cheese, softened
1/3 cup shredded parmesan
1/4 t. onion powder
1/4 t. cayenne pepper
Fresh chives, chopped, if desired
Preheat oven to 350 degrees F.
Pull stems out of mushrooms. Cut off any hard bottoms of the mushrooms. Dice mushroom stems very finely. Heat olive oil over medium heat. Add diced mushroom stems and garlic. Cook for about 5 minutes until garlic is cooked and mushroom stems are softened. Cool.
Mix mushroom stems and garlic with cream cheese, parmesan, onion powder cayenne pepper together.
Roll the mushroom tops in melted butter until coated. Place on a cookie sheet. Put mushroom mixture into a quart sized baggie and cut off one corner to pipe mixture into mushroom stems. Mixture should come up above the mushroom caps slightly.
Cook mushrooms until golden brown, about 25-30 minutes. Top with chopped chives if desired.