Perfect Holiday Appetizer - Stuffed Mushrooms

We had a cookie exchange with a very special group of ladies this past weekend!  We each brought our cookie plus a “pupu”, the Hawaiian way for saying appetizer   I went to Annie’s Eats for inspiration, as I always love her recipes!  This one did not disappoint.  I’ve always loved eating stuffed mushrooms, but never knew they were so easy to make!  I made them a bit healthier by reducing the oil, and using 1/3 less fat cream cheese, and they were still absolutely delicious.  Garlicky and creamy, with a kick from the cayenne pepper…I could have eaten a dozen.  In the recipe, I actually halved the normal amount of cayenne pepper, as my husband said they were really spicy, but if you like the heat, feel free to double that amount!  I will be making these again for our Christmas Day meal!  {this picture is pre-baking, as I didn’t think to snap a picture at the party!}

Stuffed Mushrooms

Adapted from Annie’s Eats

2 packages fresh button mushrooms

4 garlic cloves, minced

1 tsp olive oil

8 oz. cream cheese, 1/3 less fat, softened

¼ cup grated Parmesan cheese

¼ tsp. pepper

¼ tsp. onion powder

1/8 tsp. cayenne pepper

Bread crumbs and minced parsley (optional)

Preheat the oven to 350° F.

Clean the mushrooms using a damp paper towel.  Do not submerge in water, as they will get too soggy.  Remove the stems from the mushroom cap, and place in a food processor or high powered blender (I used my Ninja blender).  Pulse the mushroom stems with the garlic cloves until they are very finely chopped.

In a pan, heat the oil over medium heat.  Add the mushroom and garlic mixture and cook until all the moisture is gone, about 5-7 minutes.  Lower the heat to medium-low and stir in the cream cheese, parmesan cheese and spices.  Stir until it is smooth and remove from the heat.

Place the mushroom caps on a greased baking sheet.  Fill with the cream cheese mixture.  Top with bread crumbs if using (I did half and half and didn’t notice much of a difference).  Bake at 350 for 20 minutes, or until just golden.  Garnish with parsley if desired, and serve immediately.

What are you making for the holidays?

What are you especially looking forward to this holiday season?

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