Loryn's Stuffed Mushrooms
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
16-18 mushrooms
- Serves:
- 6
ingredients
- 1 lb button mushroom
- 8 ounces cream cheese
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 cup goldfish crackers, Parmesan Cheese, crushed
- 5 -7 minced garlic cloves
- 1 tablespoon mushroom stems, minced
- 1 tablespoon onion powder
- 1 tablespoon butter
- 1 pinch black pepper, to taste
- 1 pinch cayenne pepper, to taste
directions
- Saute the garlic and mushroom stems in butter, 5-7 minutes. Allow to cool.
- Mix the softened cream cheese with other ingredients, then incorporate the stems and garlic mix.
- Stuff the mushrooms with a spoonful of filling each.
- Place the mushrooms 1 inch apart on a baking sheet. Sprinkle tops with additional shredded parmesan, if desired.
- Bake at 350 for 25-30 minutes (you're looking for a slight brown crust on the filling).
- Let sit 5 minutes and eat!
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RECIPE SUBMITTED BY
MythThyng
Manch-Vegas, NH
I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!