{"id":254,"date":"2023-12-31T17:02:22","date_gmt":"2023-12-31T17:02:22","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=254"},"modified":"2023-12-31T17:03:22","modified_gmt":"2023-12-31T17:03:22","slug":"mouth-watering-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/12\/31\/mouth-watering-stuffed-mushrooms\/","title":{"rendered":"Mouth-Watering Stuffed Mushrooms"},"content":{"rendered":"

author: "Angie Gorkoff<\/a>"
\nsource: https:\/\/www.allrecipes.com\/cook\/1218326<\/a>
\ndoctype: recipe
\nrating: \u2b50\u2b50\u2b50\u2b50\u2b50
\ntags: recipe, mushroom, appetizer, web, all-recipes
\ncreation date: 2023-02-16
\nmod date: 2023-02-16+<\/p>\n

These delicious stuffed mushrooms are pretty easy to make and taste just like the ones you'd get in a restaurant!<\/em>
\nRecipe by Angie Gorkoff<\/a><\/p>\n

Servings:
\nPrep Time: 20 Minutes
\nCook Time: 25 Minutes
\nTotal Time: 45 Minutes<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
12<\/td>\nwhole fresh mushrooms<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\nvegetable oil<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\ngarlic<\/td>\nminced<\/td>\n<\/tr>\n
8 oz<\/td>\ncream cheese<\/td>\nsoftened<\/td>\n<\/tr>\n
1\/4 cup<\/td>\nparmesan cheese<\/td>\ngrated<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nblack pepper<\/td>\nground<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nonion power<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\ncayenne pepper<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Directions<\/h2>\n
    \n
  1. Preheat the oven to 350 degrees F (175 degrees C). <\/li>\n
  2. Spray a baking sheet with cooking spray. <\/li>\n
  3. Clean mushrooms with a damp paper towel;\n
      \n
    1. carefully break off stems. <\/li>\n
    2. Chop stems extremely fine, discarding the tough end of stems.<\/li>\n<\/ol>\n<\/li>\n
    3. Heat oil in a large skillet over medium heat. <\/li>\n
    4. Add garlic and chopped mushroom stems;\n
        \n
      1. fry until any moisture has evaporated, taking care not to burn garlic. <\/li>\n
      2. Set aside to cool.<\/li>\n<\/ol>\n<\/li>\n
      3. Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick;\n
          \n
        1. use a teaspoon to fill each mushroom cap with a generous amount of stuffing. <\/li>\n
        2. Arrange mushroom caps on the prepared cookie sheet.<\/li>\n<\/ol>\n<\/li>\n
        3. Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.<\/li>\n<\/ol>\n

          Nutrition Information<\/h3>\n