Vegetarian Creamy Parmesan, Garlic And Cream Cheese Stuffed Mushrooms

• 13 Mushrooms
• 1 tbsp Minced garlic
• 2 tbsp Margarine
• 8 oz Cream cheese (softened)
• 1/4 cup Parmasian cheese (grated)
• 1 tbsp Vegetable oil
• 1/4 tsp Ground black pepper
• 1/4 tsp Onion powder
• 1/4 tsp Cayenne pepper

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

mushrooms, garlic, margarine, cream cheese, parmasian cheese, vegetable oil, ground black pepper, onion, cayenne pepper

Taken from cookpad.com/us/recipes/356478-vegetarian-creamy-parmesan-garlic-and-cream-cheese-stuffed-mushrooms (may not work)