I can’t express how much we loved these. Slobber. There is no reason to use breadcrumbs because this is DELICIOUS without them.
So easy. Just do it.
Grain-Free Stuffed Mushrooms
16 ounces or about 22-24 mushrooms
1 garlic clove, diced (can sub garlic powder)
2-3 ounces Italian shredded cheese (or just shredded parmesan)
1/8 teaspoon cayenne pepper, optional or optionally doubled
1/4 teaspoon white pepper (get some of you don’t have this! It’s delicious!)
1/4 teaspoon onion powder
sea salt and black pepper to taste
butter for greasing pan, and cooking
pan with sides that the mushrooms fit in, pretty tightly
In a small bowl, mix together well the softened cream cheese, salt & pepper spices, and onion powder. Add garlic-mushroom mixture and blend. Butter the pan you will be using, very well. Stuff the mushroom heads with the cream cheese and place them in the pan. Top with shredded cheese, and put a few more pats around the pan. Bake for 15-25 minutes until mushrooms are well cooked and cheese is browned on top. The cheese will probably brown first.
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