12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne powder
1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Wipe mushrooms clean with a damp paper towel. Break off stems and chop them extremely fine, discarding tough ends.
2. Heat vegetable oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet and fry until any moisture has evaporated. Set aside to cool.
3. When garlic and mushroom mixture has cooled, stir in cream cheese, Parmesan cheese, black pepper, onion powder 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.