Stuffed Mushrooms To Die For!

This recipe is what I generally always bring to pot lucks or parties, even ones I throw at my house you can be sure these will be on the table. They usually last about 4 minutes and are gone! =]

Alice's craving for these reminded me to add them!

INGREDIENTS:

• 12 whole fresh white mushrooms *
  
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

DIRECTIONS:

Preheat 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 by twisting them. Cut off dry ends of stem and throw away. Chop remaining stems extremely fine.

Heat oil in a large skillet over medium to low heat. Add garlic and chopped mushroom stems to the skillet.
Sautee until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Sprinkle tops with a tiny bit of paprika.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

* I have tried this recipe with cremini mushrooms but didn't care for them, so I stick with the white buttons.