If you are looking for an appetizer that will have everyone asking for more, this is it! With the busy holiday season here, my favorite part about these little guys it the filling can be made a day ahead. Then you just pipe it into the mushroom caps and stick them in the oven and ENJOY!
Quite Possibly The Best Ever Stuffed Mushrooms
2 packages whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
2 green onions, thinly sliced
1/4 cup seasoned breadcrumbs
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese + more for topping
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
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. Chop stems extremely fine (I use the food processor), discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic, chopped mushroom stems & green onion to the skillet. Add bread crumbs & fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
Beat together cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. When mushroom mixture is no longer hot, add to cheese mixture. It should be very thick.
Spoon mixture into a large Ziploc bag. Snip off one corner and use as a pastry bag to fill mushrooms. Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet and sprinkle tops with shredded Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
**NOTE** I lightly brush tops of caps with melted butter to avoid drying out in the oven.