Cream Cheese Parmesan Stuffed Portobello Mushrooms Recipes

CREAM CHEESE PARMESAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set pan aside.
• Break off stems of mushrooms and set aside.
• Place mushroom caps, top side down, onto prepared baking sheet.
• Moving to a skillet, add butter, minced garlic and diced mushroom stems.
• Cook over medium heat until mushrooms begin to soften, which takes a few minutes.
• To skillet, add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.
• Continue to cook cream cheese mixture until cheese is hot and melty.
• Divide filling mixture into four equal parts and split amongst the four mushrooms. Press half the mixture into the mushroom and the rest on top.
• Bake stuffed Portobello Mushrooms for 20 minutes until hot and set.
• Garnish with fresh chopped parsley if desired.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.