Stuffed mushrooms

Last minute gatherings call for a little creativity, and I came across some mushrooms in my fridge (begging to be used). Perfect timing! I scoured around and made a few adjustments to a recipe I found online.

• 12 whole fresh mushrooms
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 (8 ounce) 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
• 
  

Break off the mushroom stems, chop them up with the garlic, and fry them in a pan with some olive oil. Set aside to cool for a few minutes.

Stir the mushrooms and garlic in with the cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. 

Next, fill the mushroom caps with a generous amount of the mixture, and place them on a greased cookie sheet. Don't worry about piling it on, it cooks nicely without leaking onto the pan. I covered half of the mushrooms with breadcrumbs, just to get some variety.

Bake for about 20 minutes at 350 degrees, or until the mushrooms begin to brown on top. Let cool and enjoy! These are also great with italian sausage mixed in!