- 1lb fresh medium white button mushrooms
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 pack cream cheese (8 ounce) softened
- ¼ cup Parmesan cheese
- ½ cup cheddar cheese
- 1 tsp ground black pepper
- A healthy pinch of salt
- 1 tbsp of grated onion
- 1-tsp cayenne pepper
Preheat oven to 350 degrees. Grease baking sheet. Clean mushrooms wiping gently with damp napkin. Carefully break off stems. Cut off the end of the stem and chop the remainder of the stems finely and set aside.
Heat oil in a large frying pan over medium heat. Add minced garlic, grated onion and chopped mushroom stems to the hot pan. Sauté for 3 to 5 minutes, taking care not to burn garlic. Set aside to cool.
Once mushroom mixture is cool, in a medium bowl combine mixture with cream cheese, Parmesan cheese and cheddar cheese. Add salt, black pepper and cayenne pepper. The final mixture should be thick in consistency. Using a teaspoon, fill each mushroom cap with a generous amount of cheesy stuffing mixture. Arrange the mushroom caps on greased baking sheet.
Bake for 20- 25 minutes, or until the filling just starts to turn golden brown.