Simple Stuffed Mushrooms

House items:

Aluminum foil

Baking sheet

Cutting board

Large skillet

Medium mixing bowl

Ingredients:

16 ounce whole mushrooms

1 Tablespoon olive oil

1 Tablespoon minced garlic

8 ounce package of cream cheese, softened

¼ cup parmesan cheese, grated

¼ teaspoon black ground pepper

¼ teaspoon onion powder

Directions:

Preheat oven to 350” F. Cover baking sheet in aluminum foil. Rinse Mushrooms. Lightly pad with towel to dry. Break off stems and put aside. Place the mushroom caps, bottoms up, on the foil lined baking sheet. Move stems to cutting board and finely chop.

Heat olive oil in a large skillet over medium heat. Add garlic and chopped mushroom stems. Cook continually stirring until mushroom pieces have darkened and began to soften. Remove pan from heat and set aside.

In a medium mixing bowl, add cream cheese, Parmesan, pepper, and onion powder. Add the cooked garlic mushroom stems. Mix until combined. Spoon mixture into heaping piles upon mushroom caps (you may have some leftover).

Place in oven on middle rack. Cook for 20-25 minutes. (if your batch of mushrooms has a number of larger caps cook closer to 25 minutes, for mostly small caps 20. Let cool up to 5 minutes.