- White mushrooms (I bought a carton of large ones and a carton of small ones)
- Shredded parmesan cheese (3/4 cup)
- Cream cheese (6 oz.)
- Black pepper
- Cayenne pepper
- Panko breadcrumbs
Cut out the stems of the mushrooms, I also used a small spoon to carve out some of the black gills (that’s what I call them) to make room for the stuffing. Dice garlic (I used a lot), I wanted to taste the chunks of garlic, so I did not dice too finely. Dice the mushroom stems. Sautee the mushroom stems and garlic together until cooked and soft, and the garlic isn’t too strong. Cool and add room temperature cream cheese, black pepper, parmesan cheese, cayenne pepper to taste. I used around 3/4 cup parmesan cheese, 6 0z. cream cheese, 1 teaspoon black pepper, 1 teaspoon cayenne pepper. Mix it all together until creamy paste forms. Fill the mushroom caps and dip the top of the caps in the panko bread crumbs. Then line them up on a sprayed baking sheet/tray. Bake in oven at 350 degrees for 20 – 25 minutes, broil on top rack for the last 3 minutes or until panko bread crumbs are golden brown. These are delicious! Next time I would put more parmesan cheese and cayenne pepper. Also can put in bacon crumbs if you want a nice texture, but the parmesan cheese is salty enough. I love the cream cheese, it brings everything together, but the main point of this for me was the garlic and the mushroom taste…love it! So easy, give it a try!