Preheat oven to 350 degrees F .
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 burn garlic. Set aside to cool.
Blend cream cheese, 1/4 cup of the parmesan cheese, black pepper, onion powder and cayenne. Mixture should be very thick.
When garlic and mushroom mixture is no longer hot, stir in cream cheese mixture.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on nonstick cookie sheet.
in a small fry pan at medium heat melt the butter and mix in the breadcrumbs. Stir until the breadcrumbs start to brown. Remove from heat and let cool to room temperature. Mix remaining 1/4 cup of parmesan cheese with the breadcrumbs and sprinkle breadcrumb mixture on the top of each mushroom cap
Bake for 20 - 30 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Depending on the size of the mushrooms, this recipe can yield 12 - 24 mushroom caps. Excellent recipe for party finger food.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 76 (80%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 25.2mg||8 %|
|Sodium 116mg||4 %|
|Potassium 37.4mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.6g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 95
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