I have been working on perfecting this recipe I have, for cheese stuffed mushrooms, and think I finally have the best way figured out. Wasn't any left for pictures, but they turned out amazing. It takes a while to make these, but worth it!
2 packages whole baby bella mushrooms
2 tablespoons fresh minced garlic
approx 1/2 teaspoon cayenne pepper
approx 1/4 teaspoon onion powder
dash of oil, butter, or olive oil.
1 package Philly cream cheese.
approx 1/4th cup grated Parmesan cheese.
Preheat oven to 425f or 218c
First things first, clean whole mushrooms, and drain in a colander.
Grab 3 medium/large bowls, a small, sharp knife, skillet, and 2 cookie sheets.
Remove stems and gills of mushrooms, placing them in one of the bowls, and the caps in another bowl.
After you have completely cleaned all of the caps of the stems and gill, set caps off to the side.
Chop the stems and gills to a medium fine thickness, then add garlic and spices to the chopped stems. set to side for the moment.
*Now, this part is how I do it, as it helps them cook faster, and get all the way done, you don't have to do it this way.*
Coat a cookie sheet in either butter, a non-stick spray, or a little oil.
Place mushroom caps bottom down on a cookie sheet, and place in preheated oven until most of the moisture has cooked away from the caps.
Remove caps from oven and remove caps from this cookie sheet as soon as possible.
While mushroom caps are in the oven, place skillet on stove, turn on approx medium/high, and let pan heat for about 1 minute. add a small touch of oil, just to coat the bottom and prevent sticking, once it spreads, add the stem mixture to the skillet. Stir occasionally, to prevent burning. When as much liquid as possible has been cooked out of the stem mixture, remove pan from heat and allow to cool down a bit. In the third bowl, place the cream cheese, and Parmesan. When stem mixture is cool to touch, add to the cheese and mix well.
Grab the second, clean cookie sheet, coat it with a non stick spray, or whatever you choose to use. Place mushroom caps, top down evenly on cookie sheet.
Take the cheese mixture, grab an amount that looks like it will fill one of the caps, and roll the cheese mixture into a ball in your hand. Place the cheese ball into one of the mushroom caps, and flatten slightly, to fill the entire cap. Repeat until all caps are filled. If there is any cheese mixture left, you can add small amounts to each of the caps until you have used up the mixture. If there is more caps than there is mixture, then see if there is too much cheese in the caps, if so, remove some to fill the remaining caps. Once you are happy with the filling, place the stuffed mushrooms back into the oven until there is a slight golden brown color on top of the cheese (approx 10 minutes)
Allow to cool slightly, but not too much, and then eat!
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