Recipe: Yummy Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms

Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms. And there are tens and tens of stuffed mushroom recipes around, including bacon and cheese, garlic, onion and thyme, Parmesan and bacon, etc. See great recipes for Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms too! Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed.

Parsley - Mined fine to sprinkle overtop our finished Creamy Garlic Parmesan Mushrooms. How To Make Creamy Garlic Parmesan Mushrooms. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. You can cook Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms

1. Prepare 13 of Mushrooms.
2. You need 1 tbsp of Minced garlic.
3. It's 2 tbsp of Margarine.
4. You need 8 oz of Cream cheese (softened).
5. You need 1/4 cup of Parmasian cheese (grated).
6. It's 1 tbsp of Vegetable oil.
7. Prepare 1/4 tsp of Ground black pepper.
8. It's 1/4 tsp of Onion powder.
9. You need 1/4 tsp of Cayenne pepper.

Take a spoonful of the spinach mixture and fill each mushroom top. Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.

Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms step by step

1. First, carefully remove stems from all the mushrooms, clean all with a wet paper towel. Slice the stems, cutting off and removing the hard putter edges. Dice the rest very fine. Warm up oil on a medium skillet..
2. Heat skillet to medium heat. Add minced stems and garlic. Sauté for a couple minutes, until they reach a golden brown color and liquids removed. Set aside to cool..
3. Preheat oven to 350°F. Spray a large baking sheet with olive oil..
4. Melt butter. Use brush to coat mushrooms to keep them from drying out!.
5. When the garlic and stems have cooled. Add the cream cheese, Parmesan, lack pepper and cayenne. It will be thick! Use a spoon to fill the mushrooms in with cheesy goodness..
6. After filling mushrooms with a generous amount of cheesiness transfer for prepared cooking sheet. Sprinkle each with a hefty amount of Parmesan cheese to give it a little extra! This recipe is fun because you can experiment - Next time... I'm adding crab meat!! Bake for 20!.
7. After 20, check. Mushrooms should be starting to form liquid underneath, and golden brown crispy top. Remove and ENJOY! The cayenne gives it a great kick..

Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. These tender baby portobello mushrooms are stuffed with a blend of spinach, mushrooms, garlic, parmesan, and cream cheese, inspired by the plate-licking Cheesy Garlic Parmesan Spinach Sauce from my favorite stuffed spaghetti squash recipe. They're full of flavor and downright DREAMY! Stuffed Mushrooms are an easy appetizer to whip up.