I was watching her make these during the holidays this year on Facebook and knew I had to make them too. I could not go another year without her mushrooms! So… she generously shared the recipe with me and even though I am sick, I just had to get it up here for New Year’s Eve feasting!
I tried to stay as true to the recipe as possible but did divide it in half because seven big mushrooms were more than enough for me and Reg. I will share the recipe as she shared it with me.
“Great to prep ahead and bring as an appetizer for parties/dinners.” ~ Shannon
You will need 15 mushrooms. Clean mushrooms with damp paper towel. Break off stems, put mushroom caps aside.
Chop stems finely.
Heat 1 tbsp of vegetable oil over medium heat. Add 1 tbsp minced garlic and finely chopped mushrooms. Fry until moisture gone, careful not to burn.
Turn off heat, stir in 1 8oz package cream cheese, ¼ cup Parmesan cheese, ¼ teaspoon pepper, ¼ teaspoon onion powder and ¼ teaspoon cayenne pepper. Mixture should be thick.
Fill mushroom caps. (Suzie note: I used a small ice cream scoop, worked great!)
Bake for 20 minutes in 350F oven on cookie sheet until piping hot and liquid starts to form under caps.
I skipped the cayenne (heat wuss) and OMG, so delicious! I bet you could easily add crab meat to take this to another level. It was just like I was with my family feasting on Christmas Eve together.
My one issue is I would have salted the garlic and the chopped mushrooms. Doing so may impact the bottom mushroom though when it comes to moisture but I would still try. We just sprinkled them with salt though. Delicious!
So definitely consider making these for your New Year’s Eve party. I made them for Christmas Eve and what a treat to indulge in while the roast beef was cooking and the Yorkshire puddings were baking.
OK, off to collapse now. May you have a delicious New Year!