Cream Cheese Stuffed Mushroom

Yet another mouth watering appetizer and my love for mushroom got me there..I was looking at making some stuffing for mushroom and kind of liked this idea i came across..I would say this is the western way of having a mushroom, with baking, cream cheese etc..I find the idea of baking appealing as I can prepare rest of things before hand. So that when it is time to eat I could just put the baking tray lined up with mushroom in the oven and not bother much with things like stirring, mixing etc. etc.

All that I used :

(a dozen bite sized mushrooms)

• Button mushroom - about 12

• Cream cheese - 8 oz (1 pack)

• Parmesan cheese - 1/2 cup

• Garlic - 2-3 pods

• Vegetable oil - 1 Tbsp

• Black pepper powder - 1/2 tsp

• Cayenne pepper - 1/2 tsp

• Onion powder - 1/2 tsp

How I made it :

• Wash and clean the mushroom nicely. Let the water dry off naturally.

• Get the cream cheese to room temperature (we want it soft).

• Break the stem of the mushroom. Mince those stems.

• Chop the garlic finely.

• Heat the oil in a a pan. Add the garlic and minced mushroom stem and fry for about 5 minutes on medium heat till it is completely dry and smell of garlic is gone. Take it out in a big bowl and let it cool.

• Once the garlic mushroom mixture is completely cool, add the cream cheese, ground black pepper, cayenne pepper and onion powder. Add almost all of the cheese, leaving a little bit to sprinkle on top of the mushrooms.

• Mix all the ingredients nicely into a thick paste.

• Now take spoonful of the mixture and start filling up the mushrooms, making a heap on each one. Sprinkle little cheese on top of each mushroom.

• Line up the baking tray with aluminium foil and grease it lightly with cooking spray or butter.

• Put the mushrooms on the tray, evenly spaced out.

• Now preheat the oven to 350 degrees Fahrenheit.

• Bake the mushrooms for about 20 minutes, till they are slightly brown.

Serve the piping hot mushrooms right out of the oven!!

(Sorry for not posting a picture now as as I am not able to trace it. I will do it asap)

Recipe Source : Allrecipes