Stuffed Mushrooms for New Year
Delicious! I made these stuffed mushrooms for Christmas as a side and they were amazing. Very easy to make and everybody loved them! The first time, I made them with button mushroom and they a real crowd pleaser. The second time I made them using Portobello mushrooms – then topped them with a drizzle of marsala reduction glaze… OMG!!!
This is my new “go to” appetizer. I’ve made these a few times now and everyone loves them! Even my friend who is super picky about mushrooms raved about them because this is straight outta Heaven!
Are you in the mood of a tasty appetizer that is both elegant and easy to make? Look no further than these stuffed mushrooms. Filled with a flavorful mixture of ingredients, these mushrooms are sure to be a hit with your guests. Plus with a few simple ingredients and minimal prep time, these stuffed mushrooms are a breeze to prepare.
These have been my “go-to” appetizer for all of my family’s potlucks for years. Last holiday, my aunt and my sister each tried their hand at making stuffed mushrooms, and everyone agreed that mine were still the reigning champs!
I make these every holiday and work party and they are true first to go! I do less cayenne to appease a group though I don’t know about you. Have made this recipe far too many times to count over the years! I will say, a food processor is your best friend while prepping these! Anyway, these never make it as ‘left overs’ in the fridge at my house or wherever they end up! Hands down crowd favorite
Stuffed mushrooms
Ingredients
- 12 whole fresh mushrooms
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 (8 ounce) package cream cheese, softened
- ¼ cup grated parmesan cheese
- ¼ tbsp. ground black pepper
- ¼ tbsp. onion powder
- ¼ tbsp. ground cayenne pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
- Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.
- Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
You’ll surely rate these before eating them because they exactly turn out the way you want. You can slightly tweak the recipe however you like and I still bet, you’ll come back with quality results. Love trying new dishes? This is a master-piece recipe! Get your hands dirty and let us know how it all went down on the comments. Happy New Year!
