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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, May 14, 2012

Stuffed Mushrooms

I think stuffed mushrooms should always be vegetarian.  These have a nice kick to them with the garlic and cayenne.  They are straightforward to make, and once in the freezer, make a fast appetizer on the fly.

Stuffed Mushrooms
Adapted from Annie's Eats

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
Bread crumbs and minced fresh herbs, for garnish (optional)

Preheat the oven to 350° F.  Lightly grease a baking sheet with cooking spray.  Clean mushrooms with a dry paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.  Add about 20 of 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.

Heat the oil in a large skillet over high heat.  Add the chopped mushroom stems and garlic and cook on medium high heat 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.  Don't linger or it will get too dry.  Using a small spoon, fill each mushroom cap with a generous amount of filling.  Arrange the mushroom caps on the prepared baking sheet.  Place about 1/2 of cup of breadcrumbs on a plate, and pick the mushrooms up and dunk the filling in the breadcrumbs.  You can freeze them at this point if you like- freeze on a cookie sheet for 10 minutes, then put in a ziplock bag.   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.

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