Try this Stuffed Mushrooms recipe, or contribute your own.
- Carbohydrate 10.2867357454068 g
- Cholesterol 5.50000000464943 mg
- Fat 2.57285180439621 g
- Fiber 2.40382138620202 g
- Protein 9.64097697318586 g
- Saturated Fat 1.1841592148564 g
- Serving Size 1 1 Serving (458g)
- Sodium 107.906620273091 mg
- Sugar 7.88291435920479 g
- Trans Fat 0.464405177977657 g
- Calories 88 calories
Step-by-step
- Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to bur garlic. Set aside to cool
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generouse amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Earthy caps yield tenderly beneath a crisp, golden crust of baked parmesan and rich, softened dairy, releasing concentrated umami juices onto the baking sheet at thirty-two hundred seconds of heat. Mushrooms release substantial internal water during baking, meaning moisture control dictates texture. Frying the finely minced stems and garlic over medium heat until all free liquid evaporates prevents a soggy filling. Cooled elements fold seamlessly into block-style cream cheese without breaking emulsions or thinning the mixture.
Scaling Proportions Accurately
Twelve whole caps form a standard single batch, but multiplication requires minor adjustments. Doubling quantities necessitates a larger skillet to maintain surface area contact so moisture cooks off efficiently rather than steaming the garlic. Cream cheese softens best at room temperature for fifteen minutes before mixing, allowing uniform distribution of cayenne pepper and onion powder. Standard grocery-store white button mushrooms or cremini caps measuring roughly two inches across hold sufficient filling without spilling over the edges onto the baking sheet.
- Pat exterior caps completely dry with paper towels prior to stuffing to encourage roasting rather than steaming.
- Discard woody stem ends entirely to keep the interior filling smooth and free of fibrous bits.
- Control oven temperature precisely at 350 degrees Fahrenheit to prevent the dairy solids from separating before the mushroom caps soften.
- Pair these warm appetizers with a crisp, high-acidity white wine like Sauvignon Blanc to cut through the rich saturated fat content of the cheese.
