Ingredients
- 24 medium-sized fresh white button mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 8 ounces cream cheese softened at room temperature
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon fresh parsley minced
Instructions
- Preheat oven to 350°F. Clean mushrooms with a wet paper towel, remove stems, and set caps aside.
- Finely chop mushroom stems. Heat a medium skillet over medium heat, then add olive oil. Add garlic and chopped stems, and sauté until tender.
- In a bowl, combine softened cream cheese, Parmesan cheese, black pepper, onion powder, cayenne pepper, and the sautéed stem mixture. Mix until fully combined.
- Fill each mushroom cap with the cream cheese mixture and place on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender, the filling is heated through, and the cheese begins to brown on top. Garnish with fresh parsley.
