Anna's Stuffed Cream Cheese Mushrooms | Ep. 42 | Cooking in the Community Kitchen

Do you want to get invited to more parties? Make these delicious appetizers and you are sure to be the STAR of the party and earn an invite again. These mushroom caps are incredible as is, but can add more cayenne for more heat or none at all for a more mild flavour! Let us know what you think! ENJOY!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 12 whole large mushroom caps

  • 1 tbsp vegetable oil

  • 1 tbsp fresh minced garlic

  • 1-8 oz package of cream cheese, softened

  • 1/4 cup grated parmesan cheese

  • 1/4 tsp ground pepper

  • 1/4 tsp onion powder

  • 1/4 tsp cayenne pepper

  • non stick cooking spray

  • parchment paper

Preparation

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or spray with non stick spray.

Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushrooms, trim stem end. Finely chop the stems and set caps aside.

Heat oil in a medium skillet over medium heat. Fry chopped mushroom stems and garlic together, stirring often so the garlic doesn’t burn. Moisture will disappear after 3-5 minutes. Place mushroom mixture in a bowl, cool completely. Once cooled, stir in the cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mix well until all combined.

Using a small spoon, fill each cap with a generous amount of filling. Arrange stuffed mushrooms on the prepared baking sheet, leaving space between the mushrooms. Bake until piping hot, and liquid starts to form under each cap. Cooking time is approximately 20 minutes. ENJOY!

Brittney Nordin