Stuffed Mushrooms


We are big stuffed mushroom fans in this house, so a new recipe is always good to try

  • 12 Fresh Mushrooms
  • 1 tbsp Vegetable Oil
  • 1 tbsp Minced Garlic
  • 1 (8oz) package Cream Cheese – softened
  • 1/4 cup Parmesan Cheese – grated
  • 1/4 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper

Preheat oven to 350°F/180°C/Gas Mark 4 & line a baking sheet with parchment paper

Clean mushrooms with a damp clean cloth & carefully remove the stems

Chop the stems very finely, discarding the hard end pieces

Heat oil over a medium heat in a large skillet. Add garlic & mushroom stems & fry until the pan is dry. Set aside

When cool, stir the cream cheese, parmesan cheese, black pepper, onion powder & cayenne pepper in with the garlic & mushroom stems. The mixture should be very thick

With a teaspoon, fill each mushroom cap with a generous amount of stuffing & arrange on baking sheet

Bake for 20 minutes, or until the mushrooms are piping hot & liquid starts to form underneath

Stuffed Mushrooms

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Appetizers, Gluten-Free, Side Dishes, Snacks and tagged , , , , , , , . Bookmark the permalink.

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