Today we’re going to make some stuffed mushrooms.
- Stuffed Vegetable
- Some Garlic,Cayenne Pepper,Black Pepper,Onion Powder
- Some Vegetable Oil
- Paper Towel
- Two Tablespoons Of Our Olive Oil
- 1/4 Teaspoon Of Cayenne Pepper
- 1/4 Teaspoon Of Black Pepper
1You’re gonna need some cream cheese we have some Parmesan cheese we’re gonna need about 12 mushrooms. I’m using baby Bella’s some garlic cayenne pepper black pepper onion powder and some vegetable oil olive oil canola oil whatever you like to taste off.
2I’m gonna take our mushrooms and clean them with a damp paper towel so we can get whatever excess grit may be on there off and then I’m just gonna go ahead and break the stems off and reserve these stems in a separate Bowl for our next step. I’m gonna take our mushroom stems from where we clean the mushrooms earlier and go ahead and chop these up here on our cutting board. I’m gonna take two tablespoons of our olive oil vegetable oil and put this in our pan let it heat up. I’ve got a tablespoon of garlic here I’m gonna have a little bit more and then I have our mushrooms and be careful not to burn your garlic but let this cook until it moisture evaporates out of your mushrooms oh man and this is obviously you know this is gonna smell fantastic in your house Wow there’s obviously quite a bit of liquid in those mushrooms so now I’m gonna set this aside and let this cool okay just this little bit that’s cooked down here and reserved it for us another step here in the process all right we’re going to go ahead and make our cream cheese filling for mushrooms.
3So we’re gonna take our package of cream cheese and dump in here we’ve got a quarter cup of Parmesan cheese we’ll put in there I’ll take our mushrooms that we just cooked and we’ll drop these in I have quarter teaspoon of onion powder you can use it more if you’d like it’s all up to you how you use these flavors here this is 1/4 teaspoon of cayenne pepper just going to give it that little bit of heat that you need and we have a quarter teaspoon I think I said a quarter cup earlier of cayenne it’s 1/4 teaspoon this is 1/4 teaspoon of black pepper and what we’ll do now let’s take a spoon and just go ahead and mix this up until it’s all incorporated really nicely that’s our cream cheese filling right there all mixed up and we have our mushrooms here on the nonstick aluminum foil side and what I’m gonna do now is just take this and fill the caps of these with the with the filling.