12 whole (large) fresh mushroomsClean mushrooms in addition to carefully suspension off stems in addition to reserve. Using a melon baller, scoop the residue of the stalk in addition to gills out, making a prissy large steal inwards the mushroom.
1 tablespoon canola oil 1 large clove garlic minced (more if you lot like)
(1) 8 ounce parcel cream cheese, softened
¼ loving cup grated Parmesan cheese (not powdered kind)
¼ teaspoon dark pepper
¼ teaspoon onion powder
¼ teaspoon terra firma cayenne pepper
Trim off whatever hardened parts of the mushroom stems in addition to chop the proficient role of the stems (and gill trimmings) very fine, using a nutrient processor.
Saute the finely chopped stems in addition to pieces inwards canola fossil oil until all wet has evaporated (add the garlic to the pan virtually one-half agency through this measurement in addition to thence you lot don't burn downward it). Set this aside to cool a little.
When the mushroom-garlic mixture has cooled, mix inwards the cream cheese, Parmesan, dark pepper, onion pulverization in addition to cayenne pepper; mix real good (it volition endure real thick). Fill the mushroom caps generously, piling it high on each cap. Place the stuffed mushrooms on a lightly sprayed baking dish (don't allow them touching on each other) and bake at 350 for 20-30 minutes depending on how large your mushrooms are. Let them sit down for a few minutes earlier serving.
NOTE: I made a double batch (24) of 2½" broad mushrooms (as a side dish) in addition to served it to 8 adults in addition to had no leftovers...so brand plenty...they are actually good.
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