Last week I catered a Bridal Shower and served these stuffed mushrooms. I apologize for the photo. After I plated them and put them out, I realized I hadn’t taken a picture. The mushrooms were very popular and before they were gone I had to run out and grab a photo of what was left. I made a double batch and by the time I was able to take a photo these 5 were the only ones left. That just shows you how popular and wonderful they are.

I was very excited to make these, I have had this recipe bookmarked for a long time and was waiting for the right time to make them. My kids and I are the only ones in the family who really like mushrooms, so I don’t usually buy them. After making the mushrooms, I told myself that I will make these again for us, I know my son would go crazy over them.

The Bridal Shower was a success and along with the mushrooms I made chicken salad in phyllo cups, pasta salad, meatballs, stuffed strawberries and cupcakes. I can’t wait to show you the cupcake stand I made. I’ll be posting that later this week.

Stuffed Mushrooms:

• 24 whole fresh button mushrooms
• 3-4 cloves garlic, coarsely chopped
• 2 tsp. vegetable oil
• 8 oz. cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ tsp. pepper
• ¼ tsp. onion powder
• ¼ tsp. cayenne pepper, or less if you don’t want a big kick
• 2 tbs Bread crumbs
• minced herbs, for garnish (optional)

1. Preheat the oven to 350° F.  Lightly grease a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.  Add the stems to the bowl of a food processor.  Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.
2. Heat the oil in a large skillet over medium heat.  Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes.  Lower the heat to medium-low.  Stir in the cream cheese, Parmesan cheese and spices.  Stir together until the mixture is smooth and creamy; remove from the heat.  Using a small spoon, fill each mushroom cap with a generous amount of filling.  Arrange the mushroom caps on the prepared baking sheet. (At this point you can refrigerate the mushrooms till ready, I made them a day in advance)
3. Top with bread crumbs.  Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.  Transfer to a serving platter, garnish with fresh herbs if using and serve immediately

Source: Annie’s Eats who adapted from Allrecipes