Mushrooms stuffed with cream cheese and just a hint of spice to tantalize your taste buds!
Stuffed mushrooms make good appetizers or a side to a complete meal. And of course they are super easy to make. This recipe is Ms. Cupcake’s favorite. As a matter of fact, I think we all love it except for the Little Munchkin who turns his nose away from mushrooms. Sometimes I wonder when this picky eater of mine will actually start eating everything. Duh!
- Mushrooms - About 25
- Onion - 1 small, chopped finely
- Garlic - 3 cloves, minced
- Garam Masala - 1/2 tspn (Optional )
- Pepper - To Taste
- Salt - To Taste (Optional)
- Oil - 2 tspns
- Extra Oil - Just to coat outside of mushroom caps
- Cream Cheese - Plain, about 4-5 oz
- Plain bread crumbs - Just for sprinkling on the top for the crunch
- 1) Clean mushrooms well. Remove stems carefully so as to not break the cap. Dry the cap completely with a paper towel. Coat with a layer of oil and set on a foil lined and lightly greased baking tray.
- 2) Chop mushroom stems roughly but not very big in size and set aside.
- 3) Heat oil in a pan over medium heat. Add onion and garlic and stir fry for a minute. Add the mushroom stems, pepper, garam masala and a bit of salt and let cook until the moisture looks evaporated. Let cool. Once completely cooled, add the cream cheese and mix well. Adjust seasoning if needed.
- 4) Pre-heat the oven to 375 F. Fill the mushroom caps with the prepared stuffing. Sprinkle a few bread crumbs on the top. Bake for about 20 minutes until the mushrooms appear done.
- Servings - Varies, depending on the number of mushrooms.
- Be careful while adding salt. Remember that cream cheese already contains enough salt.