Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 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 ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Direcciones
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, 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.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 1066 | |
| Calories from Fat 873 | 82% |
| Total Fat 99.26g | 124% |
| Saturated Fat 49.2g | 197% |
| Trans Fat 0.35g | |
| Cholesterol 271mg | 90% |
| Sodium 1123mg | 47% |
| Potassium 1062mg | 30% |
| Total Carbs 20.65g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 11.3g | 8% |
| Protein 30.18g | 48% |
