Stuffed mushrooms are a personal favorite. When you combine mushrooms and cheese, you can’t go wrong! Typically when I make stuffed mushrooms, I like to stuff them with sausage and cheese, but I needed a vegetarian appetizer for a dinner party recently so I was on the hunt for a knock out vegetarian stuffed mushroom recipe.
This recipe was awesome! The little bit of cayenne pepper brings just the right amount of kick. These were a huge hit at the dinner party and they can easily be assembled in advance which is a major plus for party planning. And, did I mention that I got to use my brand-spanking-new food processor? My life is forever changed for the better. I may have “over-pulsed” the mushroom stems and garlic, but I couldn’t stop! Welcome to my life, food processor!
- 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
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Remove the stems from the mushroom caps and set the caps aside for later.
Add the stems to the bowl of a food processor. Add the garlic to the food processor and pulse in brief bursts until the mushroom stems and garlic are finely chopped.
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. 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 and serve immediately.
*If making mushrooms in advance, stuff mushrooms and refrigerate until ready to cook and serve.
Source: Allrecipes via Annie’s Eats