My sister made these for her party and although she had her doubts in the beginning about the stuffing’s flavor, these bite-sized appetizers have an explosion of flavor.  It was the first thing that “sold out” at the party and who could blame our guests?  The mushrooms are stuffed with cheese and after you put them in the oven, the top becomes slightly crisp revealing a gooey center leaving everyone wanting seconds.


Mouth Watering Stuffed Mushrooms


12 Whole Fresh Mushrooms

1 tablespoon Vegetable Oil

1 tablespoon Minced Garlic

1 (8 oz) 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


  1. Preheat oven to 350 degrees F.  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.
  2. 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.
  3. When garlic and mushroom misture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion power, 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.
  4. Bake for 20 minutes* in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

*If you’re preparing these the day before, you can bake them for about 10 minutes, cool them, set them in the refrigerator, and bake them again the next day for the remaining 10 minutes right before guests begin to arrive.