Cooking dinner for more than two can be hard, when you're on a tight schedule. Who has the time? Here's a solution. Can you say hors d'oeuvres? Technically, hors d'oeuvres (aka appetizers) are served before a meal. And then again, a few side dishes can make a great meal. These stuffed mushrooms take about 45 minutes to make and serve 12 people... depending on how hungry your guests are. Here's the recipe!
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
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 the stems from the mushrooms. 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.
In case you were wondering, these babies are only 88 calories each, but who's counting, right?
Tip: Stuff 'em as much as you want.
Tip from Angie Gorkoff: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.