Preheat your oven to 350 degrees F.
Remove the stems from the mushrooms, and give them a quick chop. Dice up the Jalapeno pepper (if using), and mince the garlic clove.
Heat olive oil in a sauté pan, and add in the chopped mushroom stems and diced jalapeno (if using). Add a pinch of salt and pepper, and let those sauté for around 8-10 minutes. Add in the minced garlic for about a minute more just to warm up, and remove from heat to cool.
Soften the cream cheese in a microwave or by leaving on the counter for a bit. In a mixing bowl, add the sauted mixture into the cream cheese, along with the onion powder, black pepper, and cayenne. Mix that well, and then add the Parmesean cheese. Mix well again.
Arrange the mushroom caps in a mushroom dish, or 8x8 baking dish or cookie sheet. You can trim off the rounded bottom of each mushroom cap to help them sit flat if you are using a baking dish. Stuff each mushroom with the mixture you just made, and bake them for 20 minutes in a 350 degree oven.
Enjoy!
Ingredients
Directions
Preheat your oven to 350 degrees F.
Remove the stems from the mushrooms, and give them a quick chop. Dice up the Jalapeno pepper (if using), and mince the garlic clove.
Heat olive oil in a sauté pan, and add in the chopped mushroom stems and diced jalapeno (if using). Add a pinch of salt and pepper, and let those sauté for around 8-10 minutes. Add in the minced garlic for about a minute more just to warm up, and remove from heat to cool.
Soften the cream cheese in a microwave or by leaving on the counter for a bit. In a mixing bowl, add the sauted mixture into the cream cheese, along with the onion powder, black pepper, and cayenne. Mix that well, and then add the Parmesean cheese. Mix well again.
Arrange the mushroom caps in a mushroom dish, or 8x8 baking dish or cookie sheet. You can trim off the rounded bottom of each mushroom cap to help them sit flat if you are using a baking dish. Stuff each mushroom with the mixture you just made, and bake them for 20 minutes in a 350 degree oven.
Enjoy!