Savory Stuffed Mushrooms

I have been making this amazingly delicious savory stuffed mushrooms for more years than I’d like to count.  And absolutely love that its a gluten free option for my friends who have that dietary restriction.  This appetizer so popular I bring it many dinner parties, potlucks, and last minute get togethers.   It also helps that the ingredients are almost always in my refrigerator too.

Grab you container of mushrooms and carefully pull the stem off of each mushroom, placing the cap in a glass baking dish and the stem on a chopping board. Chop the stems into a very small dice, or place in a food processor and blend until minced.

Add olive oil to a pan heated at medium low heat. Add in mushroom stems and heat until cooked through.  Turn off heat.

Meanwhile add seasonings, and cheeses into a separate medium sized bowl.

Once the mushroom stems are cooled slightly add to the bowl and mix completely.

Using a spoon, fill each mushroom cap with the mushroom cheese mixture.  Spread out the stuffed mushrooms in the glass baking dish.

You can actually eat one now, but if you are willing to wait…

Place in the oven and bake for 15 minutes or until the tops are slightly browned and the caps have releases some moisture visible in the glass baking dish.

Cool slightly before serving so you don’t burn your mouth.  If you can’t wait, its okay,  these delicious morsels are worth it.

SAVORY STUFFED MUSHROOMS

Preheat oven to 350 degrees

• 1 8 oz container of whole fresh mushrooms
• 1 tbs of olive oil
• 1/8 to 1/4 tsp of garlic powder
• 1/8 tsp pepper
• 1/8 tsp cayenne pepper
• 1/2 a brick of cream cheese
• 1/2 cup of Parmesan cheese

Remove stem off of each mushroom, placing the cap in a glass baking dish and the stem on a chopping board. Chop the stems into a very small dice, or place in a food processor and blend until minced.

Add olive oil to a pan heated at medium low heat. Add in mushroom stems and heat until cooked through.  Turn off heat.

Add seasonings, and cheeses into a separate medium sized bowl.

Once the mushroom stems are cooled slightly add to the bowl and mix completely.

Using a spoon, fill each mushroom cap with the mushroom cheese mixture.  Spread out the stuffed mushrooms in the glass baking dish.

Place in the oven and bake for 15 minutes or until the tops are slightly browned and the caps have releases some moisture visible in the glass baking dish.

Cool slightly before serving.