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)

Directions:
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.